Senator Robert Dole’s Apple Pie

(As Kansan as Apple Pie)
Ann M. Richardson
Hutchinson, Kansas

6 tart apples; peeled, cored, and sliced
2/3 c. sugar
2 T. cornstarch
1 T. butter 1/2 tsp. cinnamon
Pinch of nutmeg

1/2 c. butter, softened
1/3 c. firmly packed brown sugar
1 1/4  c. all-purpose flour
1/2 c. chopped pecans

1/2 c. all-purpose flour
1/2 c. chopped pecans
1/4 c. firmly packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. mace
1.4 c. cold butter, cut up

Filling- Combine apples, sugar, and 1/2cup water in a large skillet. Bring to a simmer over meduum heat, the cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon, and nutmeg. cool.
Pastry- Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. with mixer at low speed, beat in the flour and pecans. Press dough into a 10 inch pie plate and refrigerate 10 minutes.
Topping- Combine flour, pecans, brown sugar, cinnamon, ginger, and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. set aside. heat oven to 400 degrees. spoon filling into the pastry shell. sprinkle topping evenly over apples. bake for 10 minutes. reduce oven temperature to 375 degrees. bake for 30 minutes more or until apples are tender. if topping browns too quickly, cover loosely with foil. cool on a wire rack.

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