All About Apples (Apple Pie, Apple Cake, Apple Strudel, Apple Tarts, Apple Cobbler... you get the idea.)

We all know the saying “as American as mom’s apple pie,” but apples are popular the world over, and if your family enjoys the apple as much as mine does, you probably have an old family recipe for some sort of apple dish – so please, share.

*********
I don’t know about your family, but in mine, Thanksgiving wouldn’t be quite right without grandma’s apple pie. We’ve also made it for Christmas, birthdays – you name it. I hope you’ll enjoy it as much as we do:

Grandma Farrell’s Crustless Apple Pie

Filling
6 medium, tart, firm apples
[Granny Smith work very well, McIntosh not so much – too soft]
[for a 10-inch deep dish pie pan, use at least 8 apples]
1/3 to 1/2 cup sugar (according to tartness of apples)
1 teaspoon cinnamon
1 cup water [or less, if preferred]

Peel apples – cut into eights. Place in saucepan with sugar, cinnamon and water. Cook until partially done (about 10 minutes) [depends on how firm the apples are and how thick you cut them]. Place in deep, greased, 9-inch pie pan.

Topping
3/8 cup butter (6 tablespoons)
1/2 cup brown sugar, packed
1 cup sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream butter and brown sugar. Sift flour, baking powder and salt together. Add to creamed mixture, working in with hands until completely mixed. Sprinkle over apples in pie pan. Bake at 350^oF for about 45 minutes.

[Consider using a recipe and a half of the crumb topping, especially if using a 10-inch or deep dish pan: 9 tbl butter, 3/4 cup brown sugar, 1 1/2 cups sifted flour, 1 1/2 tsp baking powder, 3/4 tsp salt. Optional addition: 1/4 tsp nutmeg.]