The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

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

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

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 9-oz. box Jiffy Golden Yellow Cake Mix
1 Perfect Pie Crust - No Top
7 whole Apples, 6 to 8, Jonathan preferred
5&1/2 Tbsps. Butter, divided usage


Combine Sugar, Flour, 1 teaspoon of the Cinnamon and Salt in a small bowl and set aside.  In a medium bowl, mix the remaining 1/2 teaspoon of Cinnamon into the dry Jiffy Golden Yellow Cake Mix and set aside.  Prepare the Perfect Pie Crust - No Top and line a 9 inch pie pan with the crust.  Flute edges.

Preheat an oven to 450°F.

Wash the Apples but do not peel them.  Quarter, core 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 toward the center since the apples will cook down.  Use up all of the sugar mixture.  Dot the apples with small pieces from 1 & 1/2 tablespoons of the Butter.

Cover just the edges of the crust with aluminum foil or any pie crust shield designed for this purpose.  Bake for 10 minutes at 450°F.

Meanwhile make the crumb topping by using a pastry blender to cut in the remaining 4 tablespoons of cold butter that you have cut into thin slices, until you have crumbs.  The longer you work it, the bigger the crumbs you'll get, but regardless, stop once the pie has baked 10 minutes.

Slide the oven rack with the pie all the way out and cover the pie evenly with the crumbs.  Slide the rack back in, close the door, lower the oven temperature to 350°F and bake for 45 to 60 minutes more until the crumbs are golden brown or the apples are bubbling through at the edges, ideally both.  Remove from the oven to a cooling rack and artfully sprinkle additional cinnamon on top.  Cool before slicing and serving.


Half of an 18-oz. box of yellow cake mix for a two layer cake is about 1&1/2 cups of dry mix.

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 2006-2023 by Keith Langeneckert.  All rights reserved.