Dutch Apple Pie
|Single crust pie||10 Inch (25 Centimeter, For Deep Pie)|
|Apples||5 Large (2 Lb/1 Kg)|
|Whipping cream||50 Milliliter (1/4 Cup)|
|Packed brown sugar||175 Milliliter (3/4 Cup)|
|All purpose flour||25 Milliliter (2 Tablespoon)|
|Cold butter||50 Milliliter (3 Tablespoon)|
|Cinnamon||2 Milliliter (1/2 Teaspoon)|
On 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 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 or until apples are tender, shielding edges of pastry with foil if browning too much.