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Years and years ago, a variation of this pie was served at a Bible study we attended in the country of Turkey. It was so good! I have since modified the recipe to come up with this version.
Our church has “Pie & Praise” on the Wednesday before Thanksgiving. It’s an awesome tradition! It started when our Pastor, his wife, (from O Taste and See Blog – Hi Danita!), and his family, invited the church to join in their family’s tradition of eating pies on the Wednesday before Thanksgiving. It was a pleasure to hear the story of this tradition at church last week. In our pastor’s family, they made all their wonderful Thanksgiving pies on Wednesday and no one was allowed to eat them until Thanksgiving. This practice required great restraint! The problem was that on Thursday, everyone was so stuffed from the big Thanksgiving Day meal, that they couldn’t really enjoy them. So… at some point, they decided it made more sense to just eat them on Wednesday, and the tradition of “eat the pies on Wednesday night” was born! Now, they invite everyone from church to join them in their home, eat some pie, and have a time of thanksgiving and praise. It’s one of my favorite activities of the year.
The first year we attended, I had just given birth to our 5th child a couple weeks before Pie & Praise. I was going to make the Cherry Pie that has been passed down through the generations of my husband’s family. It is not a difficult pie to make. I bought the crust (just keeping it real) and put the cherries in the cast iron pot with the sugar to cook. The baby started crying and I went to attend to him. He was hungry, so I sat down to feed him, forgetting about the cherries on the stove. Part way through nursing the baby, I started to smell an awful smell. I ran to the kitchen to see black smoke pouring from the stove. I turned on the fan, opened the doors, and sat down and started bawling! I was exhausted, the baby was screaming, and I just messed up the pie to take to Pie & Praise. I called my sweet husband at work and he said not to worry about it, he would take care of it. He went to the bakery, bought two pies, and off we went to Pie & Praise. Every year since then, I have brought Banana Pudding to Pie & Praise and skipped attempting to make a pie. But not next week! I am breaking my tradition and bringing a pie. This Dutch Apple Pie to be exact… And I’m going to make the crust from scratch! Shhh…. don’t tell anyone from church. It’s a secret!
So, here it is, the pie that will be going to Pie & Praise this year!
Dutch Apple Pie
6 apples, peeled and sliced*
1/2 C sugar
1 tsp cinnamon
1- 9″ unbaked pie crust
*I use a combination of Granny Smith and Pink Lady apples.
1 C flour
3/4 C sugar
1-2 tsp cinnamon
1/2 C butter
Peel and slice the apples and place them in a bowl.
I peel them, use my apple corer and slicer, and then cut those chunks into thin slices.
Sprinkle the cinnamon and sugar over the apples and stir well. Set aside.
Make the topping next. In a small bowl, stir together the flour, sugar and cinnamon. Cut in the butter with a pastry blender.
Hint: I grate the cold butter into the mixture first. It makes it super fast and easy to cut the butter into the flour mixture.
Make the crust.
Scoop the apples out of the bowl with a slotted spoon to leave the juice in the bowl.
Sprinkle the topping over the apples. I usually have some topping left over and it is awesome on muffins. I store the extra in the freezer.
Bake at 400 degrees for 50 minutes or until apples are tender, cover the edge of a pie with tin foil or a pie crust shield to avoid over browning the crust.
What is your favorite kind of pie?
- 6 apples, peeled and sliced*
- 1/2 C sugar
- 1 tsp cinnamon
- 1- 9″ unbaked pie crust
- *I use a combination of Granny Smith and Pink Lady apples.
- 1 C flour
- 3/4 C sugar
- 1-2 tsp cinnamon
- 1/2 C butter
- Peel and slice the apples and place them in a bowl. Sprinkle the cinnamon and sugar over the apples and stir well. Set aside.
- Make the topping next. In a small bowl, stir together the flour, sugar and cinnamon. Cut in the butter with a pastry blender.
- Make the crust.
- Scoop the apples out of the bowl with a slotted spoon to leave the juice in the bowl. Sprinkle the topping over the apples.
- Bake at 400 degrees for 50 minutes or until apples are tender.
- Grate the cold butter into the flour mixture for the topping. It makes it super fast and easy to cut the butter in.
- I usually have some topping left over and it is awesome on muffins. I store the extra in the freezer and use it every time I make muffins.