Today is Pi Day (March 14 – 3.14), and we’re celebrating with this prize-winning recipe from the 2015 Ohio State Fair. Celebrate the day with a tried-and-true, blue-ribbon recipe!

“The Original” Dutch Apple Pie

Recipe by Erin Carney, Powell, Ohio
First place, Fruit Filled Pies (Any Crumb), 2015

Baking temperature: 375 degrees
Baking time: 1 hour
Yield: 1 pie

Ingredients

Crust:

  • 5 cups flour
  • 2 1/2 cups shortening
  • 1 tsp. salt
  • 1 beaten egg
  • 2 tsp. vinegar
  • Cold water

Filling

  • 5 apples (peeled, cored, and sliced thinly)
  • 2 Tbsp. lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup flour
  • 3 Tbsp. apple juice

Topping:

  • 1 cup flour
  • 1/4 cup quick oats, uncooked
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • ½ tsp. salt
  • 7 Tbsp. unsalted butter, room temperature
  • 1/2 cup toasted chopped pecans and walnuts

Instructions

To make the crust:

  1. Mix flour and salt in a large bowl; add in shortening and combine with fingers.
  2. In a measuring cup, mix beaten egg and vinegar and then add water to the 1 cup line; sprinkle over flour mixture and combine with a spoon.
  3. Separate into 2 portions: wrap in plastic wrap and refrigerate overnight (makes enough for 2 pies)

To make the filling:

  1. Combine the apple slices and lemon juice in a large bowl.
  2. In a small saucepan, combine sugars, cinnamon, salt and apple juice; heat on stovetop at medium temperature for 3-5 minutes until just at a simmer.
  3. Pour mixture over the slide apples and stir; add in the flour and set aside.

To make the topping:

  1. In a small bowl, combine sugars, flour, oats and salt. Using fingers, rub butter into the mixture until sandy; stir in nuts.

To assemble the pie:

  1. Roll out pie dough on a floured surface; drape over buttered and chilled pie plate, pat into the plate, and prick all over with a fork.
  2. Pour apple mixture into the pie plate, heaping apples towards the middle; pinch the crust into a scalloped shape.
  3. Place handfuls of topping on the pie, squeezing slightly to create small clumps.
  4. Brush glaze of egg whites and water over teh crust.
  5. Bake in a 375 degree oven for 30 minutes; cover with foil and replace in oven for 20 minutes; remove foil and continue to bake for 10 more minutes (total baking time: 1 hour).
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