{"id":843,"date":"2013-03-07T20:12:00","date_gmt":"2013-03-07T20:12:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/spiced-dutch-apple-pie-with-savannah-smiles-streusel-topping-and-hot-water-pie-crust\/"},"modified":"2018-05-22T04:21:51","modified_gmt":"2018-05-22T04:21:51","slug":"spiced-dutch-apple-pie-with-savannah-smiles-streusel-topping-and-hot-water-pie-crust","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2013\/03\/spiced-dutch-apple-pie-with-savannah-smiles-streusel-topping-and-hot-water-pie-crust.html","title":{"rendered":"Spiced Dutch Apple Pie with Savannah Smiles Streusel Topping and Hot Water Pie Crust"},"content":{"rendered":"<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" style=\"margin-left: auto; margin-right: auto; text-align: center;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-8aVOMd6zBB8\/UTjzwliV5oI\/AAAAAAAABbY\/wFFckThybNw\/s1600\/spiced-dutch-apple-pie.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img loading=\"lazy\" border=\"0\" height=\"266\" src=\"https:\/\/i1.wp.com\/2.bp.blogspot.com\/-8aVOMd6zBB8\/UTjzwliV5oI\/AAAAAAAABbY\/wFFckThybNw\/s400\/spiced-dutch-apple-pie.jpg?resize=400%2C266\" width=\"400\" data-recalc-dims=\"1\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Spiced Dutch Apple Pie with Savannah Smiles Girl Scout Cookie<br \/>Oatmeal Steusel Topping and Hot Water Pie Crust<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Here&#8217;s another entry in the <a href=\"http:\/\/pastrysampler.blogspot.com\/search\/label\/girl%20scouts\">Girl Scout Cookie dessert recipes<\/a> list. I used Savannah Smiles which are a crisp, shortbread-like cookie lightly coated in lemony powdered sugar. If you don&#8217;t have these cookies, try another crisp plainly flavored cookie. Avoid those with fillings, chocolate or candy coatings, or any kind of icing. You want a nice, dry cookie that will brown evenly in the oven. And if you have no cookies in the house to fit the bill, simply use your favorite oatmeal streusel topping for this pie. The hot water crust gives it a crumbly and flaky touch.<\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i2.wp.com\/4.bp.blogspot.com\/-QQ7ifcXLgoU\/UTjPQcLpxnI\/AAAAAAAABbI\/RDs38CfjZm4\/s1600\/savannah-smiles.png\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"><img border=\"0\" src=\"https:\/\/i2.wp.com\/4.bp.blogspot.com\/-QQ7ifcXLgoU\/UTjPQcLpxnI\/AAAAAAAABbI\/RDs38CfjZm4\/s1600\/savannah-smiles.png?w=1200\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<h3>Spiced Dutch Apple Pie with Savannah Smiles Streusel Topping<\/h3>\n<ul>\n<li>1 Unbaked Hot Water Pie Crust (recipe follows)<\/li>\n<li>5 cups cored and sliced apples<\/li>\n<li>2 tablespoons all purpose flour<\/li>\n<li>2\/3 cup sugar<\/li>\n<li>3\/4 teaspoon cinnamon<\/li>\n<li>1\/2 teaspoon ground ginger<\/li>\n<\/ul>\n<p>Preheat oven to 425 degrees F.<\/p>\n<p>Stir the flour, sugar, cinnamon, and ginger together, and pour over the sliced apples placed in a large mixing bowl. Toss all the ingredients together until the apples are lightly coated with the mixture. <\/p>\n<p>Pour the apples into the unbaked pie crust. Bake in preheated oven for 10 minutes. Remove pie from oven and reduce heat to 375 degrees F. Top with the Savannah Smiles Streusel Topping. Bake for another 50 minutes, covering with foil the last 20 minutes of cooking.<\/p>\n<p>Serve chilled or warm.<\/p>\n<h4><b>Savannah Smiles Girl Scout Cookie Oatmeal Struesel Topping<\/b> <\/h4>\n<p>1 box Savannah Smiles cookies, processed into crumbs (1 1\/2 cups crumbs)<br \/>1 cup old fashioned rolled oats<br \/>1\/2 cup butter<br \/>1\/4 cup packed light brown sugar<br \/><b><\/b><br \/>Mix all the ingredients by hand in a bowl until combined.<\/p>\n<h4><b>Hot Water Pie Crust Pastry<\/b><\/h4>\n<ul>\n<li>1\/2 cup shortening<\/li>\n<li>1\/4 cup boiling water<\/li>\n<li>1 1\/2 cups all purpose flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<\/ul>\n<p>Place the shortening in a bowl, and pour the hot water over the top. Stir to completely melt; the shortening and water will be completely incorporated. Stir the flour and salt together and add to the shortening. Cut in the flour until the ingredients are combined. Form into a ball and flatten. Chill for an hour before rolling out.<\/p>\n<p>This makes enough for one 9-inch pie crust.<\/p>\n<p><img src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-XBLHwJWHVIQ\/T8vLX-IiOLI\/AAAAAAAABC8\/T7kxnn0alZY\/s1600\/renee-shelton.gif?w=1200\" data-recalc-dims=\"1\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spiced Dutch Apple Pie with Savannah Smiles Girl Scout CookieOatmeal Steusel Topping and Hot Water Pie Crust Here&#8217;s another entry in the Girl Scout Cookie dessert recipes list. I used Savannah Smiles which are a crisp, shortbread-like cookie lightly coated in lemony powdered sugar. If&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2013\/03\/spiced-dutch-apple-pie-with-savannah-smiles-streusel-topping-and-hot-water-pie-crust.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[316],"tags":[335,340],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-dB","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/843"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":1412,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/843\/revisions\/1412"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}