Grandma O, Illinois, this is a favorite of ours, too! A scoop of vanilla bean ice cream on top when served is so yummy!

Dutch Apple Pie

1 unbaked 9" pastry shell

Topping:
2/3 cup flour
1/3 cup firmly packed light brown sugar
1/3 cup butter

Filling:
2 lbs tart cooking apples
1 tbsp fresh lemon juice
2 tbsp flour
3/4 cup sugar
Dash of salt
1 tsp ground cinnamon

Keep pastry shell refrigerated until ready to use. Preheat oven to 375 degrees.
To prepare topping: combine flour and sugar in medium bowl. Cut in butter with a pastry blender or two knives until mixture is the consistency of coarse cornmeal. Refrigerate.

To prepare filling: Pare and core apples. Thinly slice into large bowl. Sprinkle apples with lemon juice. Combine flour, sugar, salt and cinnamon; mixing well. Toss lightly with apples. Turn filling into pastry, spreading evenly. Cover with topping. Bake 40-45 minutes or until topping is golden brown and apples are tender. Serve warm or cold. I use a deep dish pie pan. grannym IL in the catch up newsletter #18.
Chris in NM

http://www.nancyskitchen.com