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Dutch Apple Pie

Created by Puppitypup on November 14, 2014

PIE CRUST
1 unbaked (9-inch) pie shell
2 to 3 tablespoons apricot jam
FILLING
3 1/2 pounds apples (that hold their shape, Rome Beauty, Braeburn or Granny Smith)
1/2 pound apples (that soften, Cortland, McIntosh, Empire)
1 tablespoon lemon Juice
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 pinch salt
1/2 teaspoon ground cinnamon

Step 1: Prepare pie crust and chill in fridge or freezer. Preheat oven to 365 degrees.
Step 2: Peel, core and slice apples into thin slices. Toss in large bowl with lemon juice as you go.
Step 3: Mix together sugar, flour, salt, cinnamon and allspice and toss with apples.
Step 4: Mix together water and cornstarch and stir into apples.
Step 5: Mix together melted butter and vanilla and stir into apples.
Step 6: Spread jam over pie shell and pour apples in.
Step 7: Prepare crumb topping by combining ingredients and cutting with a pastry cutter or fork until large crumbs are formed. Sprinkle on top of pie.
Step 8: Bake at 365 for 20 minutes with a crust guard, then remove guard. Reduce temperature to 325 and bake 30-35 more minutes or until done.