Quick Dutch Apple Pie

I like apple pie, but I'm not real great at making pie crusts and don't particularly like them the most, so I combined 2 recipes and changed some things up and made this. It tastes great and it doesn't have much sugar covering up the apple's flavor. It's easy to double and put in a 9x13" pan. I've made it for several different people and it's always been a good hit! : ) I hope you all enjoy!

Quick Dutch Apple Pie

For the Apple Filling:
7 large Granny Smith apples
2 large McIntosh apples (I normally just use whatever other type of apple I have on hand)
¼ c. granulated sugar
½ t ground cinnamon
1/8 t salt
2 T butter
½ cream

For the Streusel Topping:
1 c. flour
½ c. brown sugar
½ c. firm butter

For the Apple Filling:
Peel, quarter, and core the apples: slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch over high heat until the foaming subsides; add the apples and toss to coat. Reduce heat to medium-high and cook, covered and stirring occasionally, until the apples are softened, about 10 minutes.

Set a large colander over a large bowl; transfer the cooked apples to the colander, Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Pack the apples into a 8-inch square baking dish and pour the reduced juice mixture over.

For the Streusel Topping:
Mix the flour, sugar and butter until crumbly. Sprinkle over apple mixture.

Bake for about 30 minutes or until done.

Blessings on your week!
♥ Tabitha