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Dutch Apple Pie
Doris Rein, Beloit

2 cups flour
1 cup brown sugar
1/2 cup oatmeal
1 tsp. salt
3/4 cup butter, melted
2 cups apples, diced
1 cup water
1 cup white sugar
3 Tbsp. cornstarch
1/4 tsp. salt
Water
1 tsp. vanilla

Combine flour, brown sugar, oatmeal, 1 tsp. salt, and butter. Stir until crumbly. Reserve 1 cup for topping. Press balance into bottom of deep pie dish. Cover with apples (more than 2 cups of apples may be used if desired). Add 1 cup water to sugar and bring to a boil. Dissolve cornstarch and salt in a little water. Stir into boiling mixture and cook until thickened. Mix in vanilla. Pour custard over apples. Sprinkle with 1 cup reserved crumb topping. Bake in a 350-degree oven for 55 minutes or until crust is crunchy. Serve warm with cream.

 

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