Receipt of the month September 2007

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Dutch Apple Pie

Recipe from: Leonora Burton

10" Deep Dutch Oven

8 bottom Briquettes

14 Top Briquettes

Serves: 6

In a bowl or zip lock bag combine 2 cups all-purpose flour, 1 cup packed brown sugar, ¾ cup butter, and ½ cup oats.  Set aside one cup for the top of the pie.  Press the remaining amount into the bottom and 1½ to 2 inches up the sides of a 10" Dutch oven.  Set aside.

In a sauce pan combine ⅔ cup sugar 3 Tablespoons cornstarch 1¼ cup water.  Bring to a boil while stirring.  Boil for one minute or until thickened.  Remove from heat add stir in 1 teaspoon vanilla.  Pour over 3 cups of peeled and sliced Granny Smith apples.  Mix together and pour into crust previously prepared in the 10" Dutch oven.  Sprinkle on the remained 1 cup topping. 

Bake with 14 charcoal briquettes under the oven and 8 charcoal briquettes on the top of the oven for 30 minutes.  Remove bottom briquettes and continue baking with top heat only for another 10-15 minutes.

Good served with whipped topping or ice cream.