Dutch Apple Pie.

I've been making this pie for a long time. I don't know when I found the recipe in my mom's recipe box, but I know I offered to make it for Chris back when we weren't even dating and I was supposed to come over for dinner and meet his parents. I chickened out of making it because my mom and a friend convinced me that it was too...oh I don't even remember the phrasing, but that I wasn't to give the impression that we were in a serious relationship. Oh, the sweet, sweet irony. I've since made it for my husband, his parents, and many others over the years. It is my pie specialty, and it's deceptively easy.

Dutch Apple Pie

Ingredients:

6 large baking apples (granny smiths are best, the tartness is helpful.)

1/2 c. sugar

1/2 t. cinnamon

salt

2 T. butter

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2 c. flour

2 t. baking powder

1/2 t. cinnamon

salt

1 c. sugar

1 c. thin creme (half & half, evaporated milk, or even whipping cream works here.)

A deep dish pie pan (regular pans work, but 99% of the time they'll overflow a bit while cooking.)

Directions:

Slice apples into baking dish. (I usually peel them first, but you don't have to.) Add sugar, cinnamon, salt and butter.

Add sugar, cinnamon, salt and butter.

Sift sugar, flour, baking powder, cinnamon, and salt. Cover the apples with this. Stir in thin creme.

Cover top with cinnamon sugar.

Bake at 350°F for 45 minutes to 1 hour. (there's no bake time on my recipe, I just check the pie around this time and make sure the dough around the apples is cooked through.

Enjoy!