My mother made this apple pie for every birthday and other special occasions, because we loved it so much. It became a tradition that everyone in the family always looked forward to. The secret ingredient that makes this pie so delicious is the custard layer between the crust and the apples. It creates the perfect texture. After she passed away, my father continued to make this apple pie for special occasions. But in his cookbook, it’s listed as Marian’s apple pie.
- Jan, San Francisco
- 4 1/2 pounds Jonagold apples
- 3 3/4 cup self-rising flour
- 1 cup sugar
- 2 sticks salted butter (250g) (at room temperature)
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1/3 cup unsalted bread crumbs
- 1 tbsp custard powder
- 2/3 cup raisins
- 3 tbsp cinnamon sugar (cinnamon mixed with sugar)
- Warm the oven to 350 degrees F.
- Peel and cut the apples into small pieces and mix with the raisins and cinnamon sugar. Let them sit in a strainer to let any juice drip out the bottom.
- Mix the flour, butter , sugar, vanilla, salt, and eggs to make a dough for the crust. Grease your 11-in pie pan, and spread the dough into the pan. Leave some dough for making strips on top.
- Mix the bread crumbs and custard powder, and spread this onto the crust. Then add the apple mixture on top, and place strips of dough top of that. Put the apple pie in the oven uncovered fro 45 minutes. Cover with aluminum foil and cook for another 60 minutes.
- Serve with whipped cream and enjoy!