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Self Crusting Apple Pie
This is a very nice pie. It has no bottom crust. The top crust tastes like a light cookie crust.
1--9" pie plate, buttered
5 or more apples peeled and thinly sliced
1/2 cup sugar
1/2 tsp. cinnamon
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1 egg, beaten
1/2 cup sugar
6 tbsp. melted butter
3/4 cup all-purpose flour
1 tsp. vanilla
1/2 cup finely chopped nuts (pecans or walnuts)
Fill pie plate even with brim with apples. Mix 1/2 cup sugar with the cinnamon and sprinkle over the apples. If the apples are not tart enought sprinkle some lemon juice on top of the apples.
Combine egg, with 1/2 cup of sugar and beat till light and fluffy then stir in flour, cooled butter, vanilla and nuts. Spread mixture smoothly over apple slices.
Bake in 350 degrees F. oven for 50 minutes or until lightly browned. Check apples with a toothpick, if the apples are soft, the pie is cooked.
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TOBY'S APPLE BROWN BETTY
Served at Toby's Goodeats, this is probably Toronto's best-known apple dessert. About two-thirds of the orders at Toby's call for a scoop of vanilla ice cream. To make the dish, use Northern Spy apples, if available; otherwise, use any good baking apple.
10 to 12 medium-sized baking apples (preferably Northern Spys), peeled and sliced
2 teaspoons cinnamon (10 mL)
TOPPING:
1 1/2 cups all purpose flour (375 mL)
3/4 cup brown sugar (175 mL)
1/2 cup butter (125 mL)
SYRUP:
2/3 cup brown sugar (150 mL)
1/4 cup hot water (50 mL)
Juice of 1/2 lemon
Make topping first: in a mixing bowl, combine flour and brown sugar. Using knives or pastry blender, cut in butter until mixture resembles coarse meal. Set aside.
To make syrup, in separate bowl, combine ingredients and stir well. Set aside.
Arrange apples slices on bottom of lightly greased 12 X 9-inch (3L) baking pan. sprinkle with cinnamon. Drizzle with half the syrup; cover with topping mixture. Drizzle with remaining syrup. Bake in 350 degrees F. (180 C) oven 60 minutes. Serve warm with whipped cream or vanilla ice cream. Makes 8 servings.
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