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I hope you don’t mind but I have yet another amazing apple recipe. It’s apple season after all!
Last weekend we went to Portland Nursery’s annual Apple Festival. It was a perfect Fall day and we had a great time tasting the dozens of different varieties of apples. A few of our favorites were Ambrosia, Cameo, Elstar and Smoothie Golden. The festival is still going on this weekend if you live in Portland!
Since Jim eats 5-6 apples a day on his diet we go through ALOT of apples at our house.
I bought some of the Smoothie Golden to make an apple pie. The Smoothie Golden is a great all-purpose apple – good for everything!
The apples were so pretty with the sunshine reflecting off them I couldn’t resist!
Today’s recipe is my favorite apple pie . Not only is it yummy but if you are not a pie maker and the thought of making a pie crust scares you – this is the recipe for you!
No rolled pie crust – you don’t even need one of those tough store bought ones either.
This version of apple pie is similiar to a French Apple pie with a yummy crumb topping. But not only do you use the crumb topping on top – you also use it for the bottom crust. Yum! Oh and did I mentioned this crumb topping is FULL of butter and sugar – yum, yum!!
My friend Kim Shaw shared this recipe with me years ago and it is the only apple pie I make. 
Of course this pie is perfect served alamode!
Apple Pie
2 C flour
1 C sugar
1 egg yolk
1 tsp baking powder
Mix and add.
2 cubes butter, melted
Press 1/2 of dough into a glass pie plate. Being sure you have an even layer on bottom and up the sides of the pie plate. (no holes!)
7-8 apples – sliced, cored and peeled. I prefer a crisp, tart apple.
Afer pressing 1/2 of pie dough into pie plate, pile apples onto crust. Sprinkle with cinnamon (sorry, no exact measurement – I just sprinkle until it looks like enough, probably a Tablespoon or two) and 1 1/2 Tbsp sugar (or more if you like it sweeter!)
Crumble remaining dough on top by breaking it into small pieces. Bake at 350 degrees for about 45 minutes – 1 hour (Time will vary depending on how thick you slice the apples, you want them tender but not mush! I just stick a fork in to see how tender they are.)
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{ 19 comments… read them below or add one }
What an intriguing apple pie! Going in my make-soon folder for sure.
Thanks, Leigh Anne. This looks absolutely delicious. Wish I weren’t back on Weight Watchers again (am to goal weight again), but it will be fun to try out on the children the next time they are in town. Thanks for going the extra mile and taking the mouth-watering pictures!
Just what I need for out of town guests arriving!
I agree with you about ambrosia apples. So good for eating out-of-hand!
I enjoy all your recipes and ideas. I have been coming to your site for a few days now and thought I would say hello ! Thanks for all the fun things here!!
Stephanie
YUM. You are so fortunate to live in apple country. Those apples look delicious.
It is posts like this from you that makes me miss the West coast!!! Eat a few apples for me!!!!
YUM!! We made the pie for dinner last night. Okay, we actually had pot roast for dinner and the pie was for dessert but I would have been fine with just pie
I’m still baffled by your use of *CUBE* of butter as a measurement. Never seen a cube of butter, never seen it in any recipe except yours, never heard it mention on the farm in the Midwest…must be an Oregonian term?!
Hi it’s Sherra’s daughter. I just wanted to let you know that the pie was the BEST pie I have ever had. My mom and I fought over the last piece and we ended up having to share. We all know Sherra doesn’t share very well lol. It was just as good as last night.It is my favorite for sure
Lizzie »
I am so glad you enjoyed the pie. If you lived closer I would make you your own pie and you wouldn’t even have to share with your mom or anyone else! I know your mom isn’t good at that “sharing” thing!! Thanks for letting me know!
OK – does no one else call it a cube of butter? I’m tired of Sherra giving me a bad time about this – there must be somebody else out there that calls it a cube!! Anybody? Please!!!
OK, so I’m an Oregonian too, but I have always referred to butter by cubes.My favorite shortbread recipe takes 3 cubes of butter and I actually had to stop and think about how much butter that is. Weird though, because it’s not shaped like a cube.
Dawn »
So is it an Oregon thing? Or maybe a West Coast thing? Any more Oregonians or West Coasters out there? Let me know if you call it a cube or a stick!!
Northwesterner here…it’s a cube.
I have some peaches that need to be used and may try it with this recipe. Too lazy to make a “crust.”
Growing up in the west, we always called it a cube of butter (1/4 lb or 8 Tble). For the past 17 years, I’ve lived in the South and they call it a stick of butter.
If you’re confused, don’t go to the Nestle website. It says: A cube of butter is a quarter of a stick of butter, that is to say 1oz. If you cut the stick in half and then half again you will see why it is called a cube of butter! As a rough guide 2 tablespoons equals 1 cube.
Your recipe will need half a stick, 1/4 cup or 4 tablespoons, just choose the measure you prefer.
Now doesn’t that confuse you!
Shawna »
Well that explains why my friend Sherra who is from Atlanta calls it a stick and I (who is a west coast girl) call it a cube! Glad to know I’m not crazy!
Adding my two cents in from S.Calif. We call it a stick of butter. Cutting it into it a (cube )or slice.
Another So.Cal girl weighing in on the butter debate…cube AND stick…(Grandma from AK) I grew up w/both.
I’d love to make this pie. But can’t figure out what a cube equals. I get conflicting answers from different sites. Is it a stick of butter (1/2 cup) or is it 4 Tbs?
Jennifer,
I have discovered that cube is a regional thing – a cube, stick, 1/2 cup are all the same thing.