Happy Birthday Normy and Dutch Apple Pie

So for Normy’s actual birthday I had his mom and Jim over for dinner and made his favorite meat, PORK!

Happy Birthday to my Norman!
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Made this recipe
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Here’s the lady that gave him LIFE! His Mom.
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Thank you for giving Normy life, cause I kinda, sorta like him and stuff!

Everyone about to eat some Jamie food!
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And here is The Norman and his AWESOME cook of a wifey, ME!
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So Normy is pretty sick of cake as I am always making cupcakes and cakes. So I made him a pie for dessert instead Dutch Apple Pie

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

Directions
•In a large bowl, combine the flour,
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brown sugar,
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oats
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and butter;
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set aside 1 cup for topping.
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Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
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• For filling, combine the sugar, cornstarch
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and water
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in a large saucepan until smooth;
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bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples
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and vanilla.
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Pour into crust;
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top with reserved crumb mixture.
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Bake at 350° for 40-45 minutes or until crust is golden brown.
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Cool on a wire rack. Yield: 6-8 servings.
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Here is that recipe for you again:

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

•In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

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