The Healthy My Ass Cookbook

Rainbow Line
(Mouse over picture to enlarge.)

Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Dutch Apple Pie

My version of Grandma's Apple Pie but with a Dutch crumb topping and including the apple peelings.


1/2 cup Sugar
1&1/2 Tbsps. Flour
1&1/2 tsps. Cinnamon, ground, divided usage
1/4 tsp. Salt
1 Perfect Pie Crust - No Top
7 whole Apples, 6 to 8, Jonathan preferred
5&1/2 Tbsps. Butter, divided usage
1 9-oz. box Jiffy Golden Yellow Cake Mix


Combine Sugar, Flour, 1 teaspoon of the Cinnamon and Salt.  Prepare the Perfect Pie Crust - No Top and line a 9 inch pie pan with the crust.  Flute edges.

Preheat oven to 450°F.

Wash the Apples, core, quarter and slice the quarters as thin as you can.  Place a layer of apple slices in the bottom of the pie and sprinkle a rounded teaspoon of the sugar mixture on top.  Continue layering apples and sugar mixture until you have a mound of apples at least as high as the sides of the pan.  It can be higher since the apples will cook down.  Dot the apples with 1 & 1/2 tablespoons of the Butter.

Make the crumb topping by mixing the remaining 1/2 teaspoon of Cinnamon into the dry Jiffy Golden Yellow Cake Mix and then using a pastry blender, cut in the remaining 4 tablespoons of cold butter, cut into thin slices, until you have crumbs.  Cover the pie evenly with the crumbs.  Sprinkle some more cinnamon on top.

Bake for 10 minutes at 450°F.  Lower the oven temperature to 350°F and bake for 45 to 60 minutes more.  Cool before slicing and serving.

Serving Suggestions:

Particularly good served with ice cream or whipped cream on top.


Other Information:

Source: Josephine Langeneckert, my Grandma, though she wanted me to make it very clear she never made it this way.

Preparation: 1:00
Bake: 1:00
Total: 3:00

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
487 Calories
21g Fat (37.5% calories from fat)
4g Protein
74g Carbohydrate
4g Dietary Fiber
22mg Cholesterol
496mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1 Fruit
0 Non-Fat Milk
3 1/2 Fat
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2015 by Keith Langeneckert.  All rights reserved.  Contact WebMaster.