This moist and crumbly pie has a consistency almost like a coffee cake. As a result, unlike most pies, it’s safe to cut into this one when it’s slightly warm. As with all prebaked pastry crusts, it’s important to cover the edges with foil or crust shields while the filling bakes, so it doesn’t burn. Walnuts, almonds, or pecans work nicely with this pie.

　　

Ingredients

makes two 9-inch pies

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　3 eggs

　　2 cups sugar

　　1 1/2 cups light vegetable oil

　　1 teaspoon vanilla extract

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1 teaspoon salt

　　3 cups diced apples

　　1 cup chopped raw or toasted nuts

　　

Topping

1/2 cup unsalted butter, melted

　　1 cup brown sugar

　　1/4 cup milk

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Beat the eggs, sugar, oil, and vanilla in a large bowl until thoroughly combined. Add the flour, baking soda, cinnamon, and salt and mix thoroughly. Stir in the apples and nuts until evenly combined, then spoon the mixture into the 2 crusts.

　　

Step 3

Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out almost clean, then transfer to wire racks to cool.

　　

Step 4

As soon as the pies are out of the oven, prepare the topping by mixing the butter, sugar, and milk in a small bowl until thoroughly combined. After the pies have cooled for about 10 minutes, pour 3/4 of the topping over the pies, then cool the pies completely (for about 1 hour), or enjoy them warm. Serve the leftover topping on the side for people who want extra on their slice.

　　Mrs. Rowe's Little Book of Southern Pies