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,

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).