Olde English Apple Pie

Where did the olde English part come from?

If you were to take a peek inside my very first recipe box covered with mod squad flowers, you would quickly find the recipe for olde English apple pie.  My mom baked this pie many times every apple season.  I am not sure why the recipe is referred to as olde English, but the name has stuck all of these years.  To be honest, I have never been much of a pie aficionado.  Sorry to all the pie fans out there.  This recipe was the first to win me over to the “sort of” pie team.

olde English apple pie

apple pie, but just a little different..

It is important to realize that this olde English apple pie is of the non traditional sort.  It does not boast a flaky crust or pretty lattice top.  Simply put, it consists of seasonal apples in the bottom of your pan covered with spoon fulls of a buttery, sugary, flour mixture.  When the pie bakes in the oven, the mixture transforms into a crumbly delicious topping to all of your apples.

how do you peel your apples?

Apple pies are much easier to prepare these days.  There are so many different contraptions for slicing and dicing apples!  Lining up the first apple is always a challenge, but after that is accomplished it is apple peeling heaven.  I still enjoy peeling and chopping the apples from time to time.  It is almost therapeutic.  After all of your apples have been peeled and chopped, you immediately cover them with a cinnamon sugar mixture.  In other words apple paradise!

apple pie and dahlias

plop plop, but not the fizz fizz!!

The second step is to mix the topping ingredients and plop them by spoonfuls on top of the sugary apples.  This is a particularly fun step for beginning bakers, because there is no right or wrong way to plop!  The mixture is spooned over the apples, creating a sealed apple and sugar nummyness in the bottom of the pan while it is baking.

addition and substitution time…

I have stayed mostly true to our original family recipe, but you know I can’t help myself in this department!  Whenever we bake the pie, we add some lemon zest and juice to the cinnamon sugar mixture.  The fresh lemon juice elevates the sweet/tart flavor of your apples.  The second substitution I have made is Kahlua for the water.  Why wouldn’t you?  The rich robust Kahlua makes everything come to life, and adds to the richness of the flavors.  I know there are a lot of apple recipes floating around this time of year, but this one is definitely worth the effort!

Olde English Apple Pie

A tried  and true family recipe for a slightly different take on your average apple pie.  It is a crunchy and crumbly taste of fall that you will bake again and again!

• Author: Sue Larson
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 1/2 hours
• Yield: 1 11" round pie 1x
• Category: dessert
• Method: mixer and oven

Scale 1x2x3x

Ingredients

4 heaping cups of chopped apples ( I like to use a mixture of honey crisp and granny smith)

Chopped apple topping:

1 cup sugar

2 tsp. cinnamon

Zest of 1 lemon

juice of  1/2 lemon

Topping:

1 stick of butter

1/2 cup of brown sugar

2 tsp of cinnamon

1 cup of flour

3 TB Kahlua

1 cup of toasted pecans

Instructions

Preheat oven to 350 degrees

Butter baking dish of your choice  (I like a 11″ round but you may also use a rectangle baking dish if you want)

Peel and chop apples and put in the bottom of a medium bowl

Cover with cinnamon/sugar/lemon mixture

Place sugary apples in the bottom of your prepared baking dish

Cream butter for 1-2 minutes

Add sugar and cinnamon and mix thoroughly

Add the flour, Kahlua, and toasted pecans

“Plop” by spoonfuls on top of apples

Bake 1 hour until top is golden brown and bubbly

Remove from oven and serve warm or room temperature