Grandma’s recipe called this a “Dutch Apple Pie” and I thought it was so titled on account of the graham cracker crust. I have since learned that a Dutch Apple Pie is one that has a crumble topping. Grandma paired the crumble with a graham cracker crust – a delicious pie in its own right but, as someone who prefers a more savoury crust, I think I’ll make this with Grandma’s pastry next time.

Crust Ingredients

• 1 graham cracker crust, 9”
• 2 egg yolks, slightly beaten

Filling Ingredients

• 5 1/2 cups apple slices (peeled)
• 1 tbsp lemon juice
• 1/4 cup flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Crumble Topping

• 3/4 cup flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup Earth Balance

Yield: 1 9” pie

Preheat oven to 375^o

Prepare the graham crust. Brush bottom and sides of the crust with egg yolk. Bake the crust for 5 minutes or until light brown.

Combine all the filling ingredients in a large bowl. Mix well and spoon into the pre-baked crust.

With fork, mix the remaining flour and sugars with the Earth balance until crumbled. Sprinkle evenly over the apples. Return to the oven and bake for 50 minutes until bubbling and apples are cooked. Cool for 4 hours or more before serving.