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 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.
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.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.