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Dutch Apple Pie (Austin, TX) | We're Not There Yet

Barbara Grant

Amazing people. Truly.

Barbara and Nick Grant are the parents of one of R’s good law school friends.  Of their four kids, there are something like 10 advanced degrees, including bachelors, masters, doctorates and JD’s.  With a successful family like this, you know that they’re eating well, and Barbara was more than kind enough to let us, and all of you, in on the secret.  Feed your children this pie, and watch their IQ’s, and educational debt, skyrocket!

Topping

  • 6 Tbs. cold, firm butter
  • ¾ cup sifted all-purpose flour
  • ½ cup coarsely broken pecans
  • ½ cup granulated sugar

Blend all ingredients with a pie blender until crumbly.  Keep in the refrigerator until ready to use.

Pie Dough Recipe from Mrs. Hutton

  • 3 cups flour
  • 1 ¼ cup shortening
  • 1 tsp. salt
  • 1 egg, well-beaten
  • 5 Tbs. water
  • 1 Tbs. vinegar

Mix the dry ingredients.  Cut the shortening in, then add the egg, water and vinegar.  Roll out the dough, one-third at a time.

Yields about 3 9-inch pie crusts with a little left over

Apple Pie

  • 2 cans of Apple Pie Filling (from grocery store)
  • Pie Dough (above)
  • Pie topping (above)

Preheat oven to 425

Put one of the 9” pie crusts into a pie pan

Add about 1 2/3 cans of Apple Pie Filling (from the grocery store), then bake for 25 minutes.

Remove briefly from oven, add the topping, then return to oven for 15-20 more minutes.

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