Dutch Apple Pie Recipe
Ingredients
| Pie crust | 1 9 inch, baked | |
| All purpose flour | 2/3 Cup (16 tbs) (Topping:) | |
| Light brown sugar | 1/3 Cup (16 tbs), firmly packed (Topping:) | |
| 1/3 cup Promise Ultra Fat-Free margarine or liquid Butter Buds | ||
| Apples | 2 Pound (Filling:) | |
| Lemon juice | 1 Tablespoon (Filling:) | |
| Flour | 2 Tablespoon (Filling:) | |
| Sugar | 3/4 Cup (16 tbs) (Filling:) | |
| Lite salt | 1 Dash (Filling:) | |
| Cinnamon | 1 Teaspoon (Filling:) | |
| envelope | 1 (Filling:) | |
Directions
Prepare pastry pie crust and refrigerate until ready to use.
Make topping: Combine flour and sugar in a medium bowl.
With a fork, blend Promise Ultra or liquid Butter Buds into mixture until it resembles the consistency of coarse cornmeal.
Refrigerate.
Preheat oven to 400° F.
Make filling: Core and pare apples.
Slice thinly into a large bowl.
Sprinkle with lemon juice.
Combine flour, sugar, lite salt, and cinnamon, mixing well.
Toss lightly with apples.
Turn filling into unbaked pie crust, spreading evenly.
Coverwith topping.
Bake 40-45 minutes, or until apples are tender.
Make topping: Combine flour and sugar in a medium bowl.
With a fork, blend Promise Ultra or liquid Butter Buds into mixture until it resembles the consistency of coarse cornmeal.
Refrigerate.
Preheat oven to 400° F.
Make filling: Core and pare apples.
Slice thinly into a large bowl.
Sprinkle with lemon juice.
Combine flour, sugar, lite salt, and cinnamon, mixing well.
Toss lightly with apples.
Turn filling into unbaked pie crust, spreading evenly.
Coverwith topping.
Bake 40-45 minutes, or until apples are tender.
Chef
