Recipe by Mary K. W.
This recipe came from my Mom and I have no idea where she got it. I just know this is another recipe that even if someone thinks they don't care for apple pie, they usually love this one. This can be made with or without a crust; I always use the Pillsbury Ready Crust.
Top Review by Daria & Alex
That was really good! Probably 8 apples is too many, they did not fit into my baking dish, so I ate one fresh :-) I did it without crust and it tasted great. The only problem is that I made it in a baking dish with removable sides, so the syrup started dripping through the holes and I had to wrap foil around it. Probably it was not the smartest choice of a baking dish for the cake without crust. For serving we liked it with caramel&nut ice cream.
- 2⁄3 cup white sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 8 large tart apples, peeled and thinly sliced
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1⁄2 cup brown sugar, firmly packed
- 8 tablespoons butter, room temperature
- 1 cup flour
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- In large bowl, stir together sugar, cinnamon and nutmeg.
- Add apples and sprinkle on water and lemon juice; toss until evenly coated.
- Spoon into 9" deep dish pie pan with or without crust.
- Dot with butter.
- Prepare topping by combining brown sugar, butter and flour and stir until smooth.
- Dab topping onto apples.
- Bake in pre-heated oven for 50 to 60 minutes.
- Serve plain or top with vanilla ice cream, whipped cream or cheese.