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
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.
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