...and I was a Weekend Warrior!

1 recipe Pie Crust

+ 8 Gala Apples

=Not one, but TWO D'lish Dutch Apple Pies

...and just enough spare time to create this tote bag...

I call this one "Night Owl" in honor of a little night owl I know named Samantha.

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Dutch Apple Pie (makes 2- 8" pies)

Filling Ingredients
1/2 cup sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
6-7 cups peeled and sliced apples

Directions
Preheat oven to 375 degrees F. In a very large bowl stir together the sugar, flour, cinnamon, and nutmeg. Add apples. Stir to combine. Let stand while making Pie Crust. Add apple mixture to pie crust, top with crumb topping.

Place a baking sheet on oven rack. Bake pie for 60-65 minutes or until filling is bubbly and crust is . If necessary, cover top of pie with foil the last 10 to 15 minutes of baking to prevent overbrowning. Remove pie from oven; remove foil; place on wire rack to cool completely.

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CRISCO CRUST RECIPE: (makes 2 bottom crusts)

2 c. plain flour, sifted
1/2 teaspoon salt
1/2 teaspoon sugar
2/3 c. Crisco
6 Tablespoons water (more, if needed)

Mix Crisco, salt and flour with a pastry cutter until well blended. Mix in water until just blended, roll out on well floured surface and place in pie pan.

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CRUMB TOPPING

Combine:

1/2 c. unsifted flour
1/2 c. light brown sugar
1/2 tsp. cinnamon

Cut in 3 tablespoons butter, until mixture is crumbly. Spread on top of pie.

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