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!!
Of course this pie is perfect served alamode!
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.)