Dutch Oven Apple Pie

by Mikale Williamson

Ingredients

• 7-8 cups baking apples, thin, sliced and peeled
• 2 tablespoons lime juice
• 1 cup sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1-1.5  teaspoon nutmeg
• 1/2 teaspoon salt
• 1/3 cup sour cream
• 1 egg
• 1 tsp vanilla
• 2 tablespoons butter or margarine
• pastry dough for double crust pie

Topping:

• 1/2 cup butter or margarine
• 1/2 cup brown sugar, packed
• 3 tablespoons heavy cream (or milk) 
• 3/4 cups pecans, chopped

Instructions 

Line Dutch oven with aluminum foil.  In a lar

ge bowl, toss apples with lime juice. Combine dry ingredients. Add sour cream, egg, and vanilla; add to apples and toss lightly. Place bottom crust which is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and 15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil (can be done ahead of time). Boil 2 minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from heat and cool; serve slightly warm.