French Apple Pie

IMG_4838We have six apple trees.  Some are more suited to this climate than others.  We usually get a good crops of Jonathans, Bramleys (my favourite) and Transparents.  There’s a young standard McIntosh that gives us a few apples to eat right off the tree, and a Cox’s Orange Pippin that graces us with a few beautiful apples each fall.  We also have an incredibly prolific Gala tree, that really doesn’t like our wet springs.  Some grow into perfect specimens, but mostly they go to the livestock.

There are years that we have hundreds of pounds of apples.  We store them covered with feed sacks, and usually they are still good for using in the early spring.  I try to get the transparents into sauce and pies quickly as they are ready at the start of August and only last a few days before getting mushy.  The rest keep beautifully.  Consequently, I don’t need to cook them up right away.  We still can have our own fresh apple pies in mid-winter.  Always a treat!

This topping is so quick, and gives you the best of both worlds, something like an apple crumble made into a pie. Continue reading