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GC6CZGZ
Dutch AppleType: Traditional | Size: Small 
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| Terrain:  By: Pixel Magic @ | Hide Date: 03/11/2016 | Status: Available Country: United States | State: Colorado Coordinates: N40° 37.445 W105° 08.299 | Last updated: 08/30/2019 | Fav points: 0 This is one of a couple caches placed In recognition of the 2016 PI day event in La Porte. Just down the road a piece from the bustling crossroads of LaPorte Colorado the Cache La Poudre River flows uninhibited through the fields of northern Colorado. This cache is placed along a stretch of road that can be busy with traffic. Watch for a good spot to pull over and please keep an eye on any children that might be present. Dutch Apple Pie recipe courtesy of Betty Crocker Ingredients: Crust: 1 cup flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling: 8 cups sliced cored peeled apples 1/2 cup granulated sugar 1/4 cup flour 1/4 teaspoon ground cinnamon 1 tablespoon lemon juice Topping: 1/2 cup unsalted butter, softened 1 cup flour 2/3 cup packed brown sugar 1 tablespoon granulated sugar Directions: In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leave side of bowl. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate for about 45 minutes or until dough is firm and cold. Heat oven to 400 degrees. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9 inch pie plate. Fold pastry into fourths. Place into pie plate. Unfold and ease onto plate, pressing firmly against bottom and side. In large bowl, toss filling ingredients. Pour into pie plate mounding apples toward center. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle over top of pie. Bake 45 to 55 minutes or until pie crust and crumb topping are golden brown and filling begins to bubble. Cool and enjoy!
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