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Auntie Willie's Dutch Apple Pie

Reviewed: Mar. 24, 2012
This can be so EASY and Elegant! I agree with KK's comment on Jan. 10, 2011, it really should be made in a spring-form pan (or a deep, round casserole?). The dough should be sticky -- use your finger tips to draw it up the sides of the pan and pat any cracks or holes together. The crust on the sides will taste like buttery sugar cookies, the bottom will absorb all the fruit juices, and the top crumbles are lovely. Three different affects from the same crust mixture. You can make this with just four big cooking apples, such as Cortlands, or fill the spring-form pan with eight. Don't forget the cinnamon sprinkled on the apples (not listed in the ingredients). I've made it several times now -- it is the BEST!
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