Mom’s Apple Pie

(courtesy of Michael Janik, owner, Michael’s Apples in Reno. Serves 6 to 8)

Though he really prefers to eat apples out of hand for a snack or dessert, just as they are (not to mention in cider), he likes this apple pie recipe from his mom, which also is found on his website, Michaelsapples.com/recipes.

Pie crust dough (Janik uses store bought: “I’m a cook, not a baker.”)

8 to 10 medium-sized, tart apples

½ cup sugar

Dash of cinnamon

Handful of chopped pecans

½ stick (or 4 ounces) butter

½ cup brown sugar

½ cup flour

Preheat oven to 350 degrees F. Fill pie pan with dough.

Grate apples into bowl using ¼-inch side of grater. Add sugar, cinnamon, and pecans. Mix well, then put filling into dough-lined pie pan.

Make topping: Put butter in mixing bowl. Cut brown sugar into butter and mix until smooth. Add flour slowly and mix until lumps are smaller than 1 inch. Crumble topping over pie, spreading evenly.

Bake pie for 50 to 60 minutes, until crust and topping are brown. Set aside to cool — no tasting until after dinner!

For a low-carb version (sans crust), Janik lightly butters a 9-by-11-inch, rectangular baking dish, fills it with a mound of sliced apples, and doubles the topping recipe (i.e. Mix 1 stick butter, 1 cup brown sugar, and 1 cup flour; cover and bake at 350 degrees F for about 1 hour).

 

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