I’ve been making a lot of apple pies lately, and thus far my favorite is one with a butter-free filling, lemon juice, a mixture of Granny Smith and Macintosh apples and a buttery crust with a lattice top. I didn’t even think about making pies with crumb toppings until Cindy sent me her mother’s recipe. This is a very delicious, crumb topped Dutch Apple Pie.
Cindy’s mom used a standard size 9 inch pie dish, but I halved it and used a little 7 inch which is perfect for bakers who love making pie but don’t have a lot of people to feed. I found one a few years ago on Amazon, but a reader informed me there were more on eBay.
But back to the pie. Cindy’s recipe has convinced me that using a combination of Granny Smith’s and Jonathan apples is a great idea. The Jonathans are juicy and have a sweet flavor that contrasts well with the tarter Granny Smiths. Without any butter to tone it down, you really taste the apple flavor. The only drawback is that the pie is a bit looser than other apple pies on the first day. By days 2 and 3, it holds together, but on day 1 it spreads more on the plate. Frankly, I don’t find loose apple pies a huge problem, and pies that slice too neatly leave me wondering just how much starch and butter was added to get them to hold together. The ones with filling that comes apart always taste little more like fresh apples.
Cindy's Mom's Apple Pie
Crust (see notes)
- 9 inch pie dish lined with pastry dough
- 1/2 cup brown sugar
- 3/4 cup flour
- 1 tsp cinnamon
- 1/3 cup butter salted
- 4 - 6 large apples Jonathans or a mix of Jonathans and others
- 1/2 cup sugar
- 1 teaspoon cinnamon
- Prepare the topping first. Mix the dry ingredients together in a bowl and cut in the butter with a pastry cutter. Keep refrigerated while you make the filling.
- Peel, core and slice apples. Put them in a large bowl and toss with sugar and cinnamon. Put in the pie dish.
- Carefully distribute topping across the apples.
- Bake at 450 degrees (less for pyrex pan) for 10 minutes, then 350 degrees for 40 minutes.