Dutch Apple Pie
Oneonta Starr Ranch Growers
6-8 Oneonta Starr Ranch
Growers apples (Fuji,
Golden Delicious or
1 cup sugar
1/4 cup flour
1/2 teaspoon ground
1/8 teaspoon freshly
1 teaspoon lemon juice
1 stick (1/2 cup) butter
8 ounces cream cheese
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold water
1/2 cup flour
1/4 cup packed
1/4 cup sugar
1/2 stick (1/4 cup) butter
1 teaspoon ground
Preheat oven to 350°F.
To prepare the filling, peel, core and thinly slice
apples. Mix all ingredients together and set aside.
To prepare the crust, place butter, cream cheese, flour
and salt in a food processor; pulse until pea size. Add
water a little at a time, just until blended. Form the
dough into 2 balls, making one a little bigger. Roll out
the larger ball of dough, place in a 9-inch pie pan,
trim and crimp edges. (Use remaining dough for
To prepare the topping, blend all ingredients until
Fill the piecrust with filling. Spread topping over
Bake for 1 hour, or until the topping is golden.
Makes 8 servings.
Recipe by Stacey Sarty, Director of Growing and Orchard Operations,
Grand Champion Winner of the Apple Blossom Festival
(2006), Wenatchee, Washington (Apple Capital of the World).
Apple Cranberry Pie
1 15-ounce package
4 large Granny Smith
1/2 cup Splenda No Calorie
1 tablespoon all-
1/2 teaspoon ground
apples, peeled, cored
1 cup cranberries,
Preheat oven to 400°F.
Unfold 1 piecrust; press out fold lines. Fit into a 9-inch
pie pan according to package directions.
Combine Splenda, flour and cinnamon in a large
bowl; add apples and cranberries, tossing gently.
Spoon the mixture into the piecrust.
Unfold remaining piecrust; press out fold lines. Roll
to 1/8-inch thickness. Place over the filling; fold edges
under and crimp. Cut slits in the top to allow steam
Bake for 40-50 minutes, or until the crust is golden.
Cover edges with aluminum foil to prevent overbrowning, if necessary. Cool on a wire rack for 1 hour
before serving. Makes 8 servings.