Pennsylvania Dutch Apple Pie

This is my favorite apple pie.  I have made it several times this year and it has been delicious every time.  I have made the topping without the oatmeal for my husband and it still had a wonderful flavor, but I think the texture is better with the oatmeal.  This recipe is from the Family and Consumer Science Dept. at Marysville High School.  

Pennsylvania Dutch Apple Pie

Pie Crust:

1 cup flour
1/3 cup shortening
½ tsp. salt
3 to 4 T. cold water

1.     Place flour, salt, and shortening in mixing bowl and cut in shortening with a pastry blender until crumbly

2.     Add cold water 1 T. at a time.  You may not need the 4th Tablespoon. 

3.     Gather dough into a ball.  Roll the dough out on a lightly floured surface until it is slightly larger than your pie pan.  Fold the dough in half and then in half again and lift it into your pie pan.  Unfold the dough and press it into the pan.  Trim and crimp edges of pastry.

Filling:

6-7 apples peeled, cored, sliced or chopped (If apples are really large, use less)
4 T. flour
¾ Cup sugar
Dash of salt
¾ t. cinnamon

1.     Combine ingredients in a bowl.

2.     Add to pastry-lined pie pan. 

Crumb Topping:

½ Cup uncooked oatmeal
¾ Cup flour
½ Cup butter (1 stick)
½ Cup brown sugar
½ tsp. cinnamon

1.     Cut together these ingredients with fork, pastry blender, or mixer until even and crumbly. 

2.     Sprinkle topping over pie

3.     Bake at 375 degrees for 45-50 minutes.

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