Dutch Apple Pie
Servings: 8
Ingredients:
-
Pastry for deep 10-inch (25 cm) single crust pie
5 large apples (about 2 lbs/1 kg total)
1/4 cup (50 mL) whipping cream
3/4 cup (175 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
3 tbsp (50 mL) cold butter
1/2 tsp (2 mL) cinnamon
Preparation:
On a lightly floured surface, roll out pastry and fit into 10-inch (25 cm) pie plate; trim and flute edges. Peel and core apples; cut each into 6 wedges. Arrange wedges snugly in single layer in pie shell; drizzle with half of the cream.
In a small bowl, combine sugar and flour; cut in butter until crumbly. Sprinkle over apples; dust with cinnamon. Drizzle with remaining cream.
Bake in 450°F (230°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 30 to 35 minutes longer for until apples are tender, shielding edges of pastry with foil if browning too much. Let cool.
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