Grandma Angie's Crumb Cake

My Grandma Angie

With the holidays quickly approaching (not that I'm necessarily "ready" for them) it makes me start thinking of family and loved ones who are gone. I've been blessed to have a very close family and many things, such as the love of cooking, have been passed down for generations. 

A few years ago my aunt started emailing me some of my Grandma Angie's recipes. So today I thought I'd share one with you.

Grandma Angie's Crumb Cake*


*Note to any reader who tries this recipe. My grandmother didn't use recipes. She did everything from memory and knew what to add by heart. My family has tried years to recreate many of her recipes and after multiple tries have figured out the best measurement equivalents (i.e. How much does a "handful" of flour really measure out to?)


Mix the following ingredients
2 C flour
1 C sugar
1/2 C oil
2 tsp baking powder
1 C sour cream (my aunt said once she replaced this with strawberry yogurt and it was equally as good)
2 eggs
Dash of salt
sliced apples

Grease a baking pan - batter will be thick so you may need to spread to edges with a spatula.

Ingredients for topping:
1 1/2 C flour
1/2 C sugar
dash of salt
lots of cinnamon (I warned you about the measurements not being exact)
1 stick of butter, softened to room temperature

Grab a fist full and squeeze.
Break off large chunks and place all over top of cake.

Bake at 350* for 30-35 minutes or until golden.
Once cooled sprinkle with powdered sugar and serve.



I hope it works for you and I hope you love it.
Thanks Grandma Angie.

Apple Lattice Pie

This was the third pie I made for my family Thanksgiving.

It's an Apple, Raisin and Nut pie inside a latticed crust.

The family just went crazy about it.

APPLE LATTICE PIE:

Pie Dough:
2 C all-purpose flour, plus extra for dusting
pinch of salt
1/4 C superfine sugar
9oz butter, cut into small pieces
1 egg
1 egg yolk
1 T water

Directions:

• To make pie dough, sift the flour and salt into a bowl. Make a well in the center and add the superfine sugar, butter, egg, egg yolk and water. Mix together to form a smooth dough, adding more water if necessary. Wrap the dough and let chill in the refrigerator for 1 hour. 
• Preheat oven to 400*. Shape about three-quarters of the dough into a ball and roll out on a lightly floured counter into a circle large enough to line a shallow 10-inch pie pan. Fit it into the pan and trim the edge. Roll out the remaining pie dough and cut into long strips about 1/2 inch wide. 

Filling:

3 T black currant or plum preserves
1 C chopped toasted nuts (mixed, pecans and/or walnuts)
2 lb cooking apples (I used Granny Smiths)
1 T lemon juice
1 t apple pie spice
1/2 C golden raisins
1/2 C regular raisins
1/3 C packed brown sugar
Granulated sugar for dusting

Directions:

• Spread the preserves evenly over the base of the pastry shell. 
• Peel and core apples, cut into thin slices (add to iced water to keep from turning brown)
• Place them in a bowl with lemon juice, apple pie spice, both types of raisins and brown sugar. Mix together gently. Spread the mixture into the pastry shell, spreading it out evenly. 
• Arrange the pie dough strips in a lattice over the top of the pie. Moisten with a little water, seal and trim the edges. Sprinkle with the granulated sugar to add shine. 
• Bake 50 minutes until golden. Serve immediately or at room temperature.