Call it what you want, but Snitch Pie (aka Dutch Apple Pie) is a delicious way to enjoy  this year’s apple crop.

This recipe was a family favourite and passed on to me from my Mom (Grammy).  A pie plate is lined with pastry, filled with apple pieces arranged in a pattern and then topped with a crumb and cream topping.

This recipe only calls for one half of a pastry recipe because you only need a bottom crust.  I made the whole recipe and managed to get 12 butter tarts out of the pastry that I did not use for this pie.

Very yummy!

Last summer, most of the apple crop was ruined due to an early spring, followed by some cold weather at blossom time.  Ontario apple farmers lost about 80 per cent of their crop in 2012.

Paula Red Apple
This year’s apple crop promises to be fabulous!

Snitch Pie

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Serves	8
Inspiration	Grammy's Recipe

Ingredients

• 1/2 Crisco recipe for 9 inch pie plate
• 5 - 6 Large even sized fresh apples
• 1 Tsp freshly grated lemon peel
• 1/2 Tsp ground cinnamon
• 2 Tbsp all purpose flour
• pinchsalt
• 3/4 cups brown sugar
• 2 Tbsp soft butter
• 1/2 cup whipping cream (not whipped)

Directions

Line a 9 inch pie plate with pastry and crimp the edges. Peel the apples and then slice into quarters or eighths depending on the size of the apple. Cut out the core. Arrange the apples in a circular pattern and then sprinkle on the cinnamon and lemon peel.

Mix together the flour, salt and brown sugar. Put this mixture evenly over the apples. Dot the top with the butter. Pour the whipping cream over the apples and crumbs.

Bake at 400 deg F for 10 minutes. Reduce the heat to 325 deg F and continue to bake for another 45 - 50 minutes or until the apples are cooked and the filling is just turning golden. Serve on it's own or with some whipped cream.

Crisco Pastry

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Serves

enough for a double-crust pie

Ingredients

• 2 Cups all purpose flour
• 1/4 Tsp salt
• 1 cup Crisco shortening
• 4 Tbsp water

Directions

Measure the flour and salt into a large mixing bowl. Add the shortening and cut it in using a pastry cutter or two knive cutting together until the flour/shortening mixture resembles pea sized pieces

Mix in the water and stir with a fork, just until all the ingredients are clinging together. Do not over mix or the pastry will be tough.

Flour the top of your counter and around the sides of your rolling pin. Draw together about 1/2 of the pastry mixture and liberally sprinkle with flour. Pat into a circle about an inch thick and then roll it out to about 1/4 of an inch thick.

At this stage, you can either cut the dough into circles to fit into tart tins or use this half of the recipe to fill the bottom of a 8 - 10 inch pie plate. If you are making tarts, you can probably re-roll the scraps one or two more times and then the remaining pastry will be too tough to work with. Repeat with the second half of the pastry.

Pastry needs to be baked at a high temperature (400 deg F) for at least 10 minutes for pies that are then reduced to about 350 deg F until the filling is cooked or for tarts you may continue to cook at 400 deg F for about another 5 minutes to cook the centre and finish the cooking of the pastry.