This is my grandmother’s apple pie recipe and to me it means family gatherings, holidays and everything good. I wanted to share with my TDK Family. My grandmother’s family was Swiss and originally settled in Pennsylvania before moving further south. I assume that is where this recipe came from.
Mamaw Mcgee’s Dutch Apple Pie
10 pounds of apples peeled and sliced paper thin
(Mamaw always preferred Stamen Winesap Apples)
Cinnamon and Sugar – sprinkled over sliced apples
A little lemon juice if the apples aren’t tart enough
a pinch of salt
Crumble topping
4 cups of light brown sugar
1 stick of butter cut into pieces
1 cup flour
USE HANDS TO MIX CRUMBLE TOPPING TOGETHER UNTIL IT RESEMBELS OATMEAL
Use your favorite crust recipe or you can cheat and
use Pilsbury ready crust. (If you use the Pilsbury,
mush it into a ball and re-roll it out working in a little extra flour. It
will look and taste homemade!)
Place crust in a deep dish pie plate (Mamaw always
used pyrex plates)
Pre-heat oven to 350 degrees
4 cups of sliced apples per pie. This recipe is
enough for 4-5 pies.
Divide crumble topping among pies and top pies
sprinkle Cinnamon over crumble topped pies
Drizzle the slightest bit of honey over the pies
Bake at 350 until apples are soft. 45-minutes to an
hour.
This pie is best after it has cooled. If you prefer
warm apple pie allow to cool and microwave individual
slices.
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