Senator Robert Dole’s Apple Pie

Ann Richardson
Hutchinson, Kansas

Filling:
6 tart apples: peeled, cored and sliced
2/3 c. sugar
water
2 T. cornstarch
1 T. butter
1/4 tsp. cinnamon
Pinch of nutmeg

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

Topping:
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
1/4 tsp. mace
1/4 c. cold butter, cut up

FILLING:  Combine apples, sugar and 1/2 c. water in a large skillet.  Bring to a simmer over medium heat, then cover and cook 5 minutes.  Dissolve cornstarch in 1/4 c. 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 in. 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.  Spoon filling into the pastry shell.  Sprinkle topping evenly over apples.  Bake for 10 minutes.  Reduce oven temperature to 375.  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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