Dutch Apple Pie

Filling:
2 cups dried apples, firmly packed
2 cups boiling water
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon

Pour boiling water over apples and let stand for at least 5 minutes. Mix together sugar, flour, and cinnamon and stir into apples. Cook in heavy pan until thick.

Topping:
1/3 cup packed brown sugar
1/2 cup flour
1/4 cup butter

Cut butter into flour and sugar until crumbly. Sprinkle over the apple mixture and place in 350 degree F. oven for 55 minutes.

Testing comment: Doubling the filling will fill a pie plate. The topping does not need to be doubled. Omitting the butter reduces fat and the pie still turns out delicious.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 8)