Dutch Apple Pie
Oneonta Starr Ranch Growers
FILLING
6-8 Oneonta Starr Ranch
Growers apples (Fuji,
Golden Delicious or
a mixture)
1 cup sugar
1/4 cup flour
1/2 teaspoon ground
cinnamon
1/8 teaspoon freshly
grated nutmeg
1 teaspoon lemon juice
CRUST
1 stick (1/2 cup) butter
8 ounces cream cheese
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold water
TOPPING
1/2 cup flour
1/4 cup packed
brown sugar
1/4 cup sugar
1/2 stick (1/4 cup) butter
1 teaspoon ground
cinnamon
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
another recipe.)
To prepare the topping, blend all ingredients until
pea size.
Fill the piecrust with filling. Spread topping over
the apples.
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
Splenda
1 15-ounce package
refrigerated piecrusts
1/2 cup Splenda No Calorie
Sweetener, granulated
1 tablespoon all-
purpose flour
1/2 teaspoon ground
cinnamon
4 large Granny Smith
apples, peeled, cored
and sliced
1 cup cranberries,
coarsely chopped
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
to escape.
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.
