My version of Grandma's Apple Pie but with a Dutch crumb topping and including the apple peelings.
|1&1/2 tsps.||Cinnamon, ground, divided usage|
|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.
Particularly good served with ice cream or whipped cream on top.
Source: Josephine Langeneckert, my Grandma, though she wanted me to make it very clear she never made it this way.
Yield: 1 9" pie
Nutrition Facts per Serving:
21g Fat (37.5% calories from fat)
4g Dietary Fiber
Exchanges per Serving:
0 Non-Fat Milk
3 1/2 Fat
1 Other Carbohydrates.
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