Dutch Apple Pie
4 good-sized Granny Smith apples, peeled, cored and halved
½ c. flour
¼ c. sugar
½ c. sugar
1/2 c. heavy cream
1/2 c. milk
½ tbsp. cinnamon
a good grate of nutmeg (about ½ tsp.)
1 9 inch pie plate lined with pie crust pastry (see earlier post A Singular Failure for pie crust recipe)
Preheat oven to 425.
In a small bowl, mix 1/2 c. flour and 1/4 c. sugar and sprinkle evenly into the bottom of the prepared pastry. Place the apple halves cut side down with one in the center and six around the edges. Trim to fit if necessary. Sprinkle the ½ c. sugar around the arranged apple halves.
Pour the cream in a cup measure and then pour in the milk. Stir to combine. Pour this mixture between and around the apples. Sprinkle the cinnamon and grate the nutmeg over the apples.
Bake at 425 for 15 minutes. Reduce heat to 375 and bake for 50 minutes or until the apples are soft in the middle. Cool on wire rack.
Serve warm or cover and chill. Can be made 1 day ahead, cover and store in the refrigerator. Let pie stand at room temperature for 30 minutes before serving.