Can Not Tell a Lie. Not a Cherry Pie.

Okay, I can not tell a lie. I do not bake apple pies from scratch!

Yesterday's post said it all. I have used boxed mixes for the pastry and then added the fresh apples and raisins. As I can't find pastry mixes for the sand tart pie bottom here in the US, I usually make an apple dump cake with a boxed cake mix and canned apple pie filling.

For my Pinterest follower A in Florida, here is a great recipe for authentic Dutch appeltaart.  http://almostbourdain.blogspot.com/2010/03/traditional-dutch-apple-pie.html.

For the rest of my family and friends, here are Memaw's apple pie recipes. She still bakes them!

Apple Pie (Memaw's)

3/4 cup white sugar

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons flour

Juice from 1 lemon

2 tablespoons butter (melted)

1 can sliced apples or 6 sliced apples

1 double pie crust

Line pie pan with one half of pastry dough. 

Combine sugars, cinnamon, nutmeg, and flour. 

Pour lemon juice and melted butter over apples. 

Combine dry ingredients with apples and mix well. 

Pour into pie pan. 

Top with strips of pastry dough. Crisscross or put on solid cover and pierce top to let steam out. Seal edges by wetting the bottom layer of the crust with water before you put top crust on. Crimp the edges. 

Bake at 375 degrees F until bubbly and crust is golden brown (about 50 - 60 minutes).

Ooh La La! Now for the French version:

French Apple Pie (Memaw's)

3/4 cup sugar

1 teaspoon cinnamon

6 to 7 cups sliced apples

1 1/2 tablespoons butter

Crumb topping :

1/2 cup butter

1/2 cup brown sugar (packed)

1 cup flour

Pastry for one 9 inch pie

Heat oven to 425 degrees F. 

Mix sugar and cinnamon. Mix lightly through sliced apples. 
Heap up apples in pastry lined pie pan. Dot with butter. 
Mix ingredients for crumb topping and sprinkle onto apples.
Bake for 50 to 60 minutes. Serve warm with cream or ice cream. 

Heap up apples in pastry lined pie pan. 

Dot with butter. 

Mix ingredients for crumb topping and sprinkle onto apples.

Bake 50 to 60 minutes. 

Serve warm with cream or ice cream.

Okay, now we have had the Dutch Appeltaart (http://almostbourdain.blogspot.com/2010/03/traditional-dutch-apple-pie.html), Memaw's American apple pie, and the French crumb top version. Your pick! I may stick with the dump cake. 

LOL