4 cans of better quality apple pie filling
2 tablespoons of cinnamon
1/4-pound stick of butter
1 cup of sugar
2 pie crusts, such as Pillsbury Pie Crusts
    from the dairy case,
OR:
Mix apples, cinnamon, butter and sugar in a large pan over medium heat. Stir until
blended, and heat until the mixture begins to thicken. Stir ocassionally. Preheat the
oven at 425 degrees.

While the mixture is heating fit two pie crusts in the bottoms of two deep-dish pie
plates and set them aside.

In a large bowl mix two cups of flour with one cup of sugar. Cut in a quarter-pound
stick of butter until crumbs form evenly throughout. Butter left out at room
temperature works best.

After the apple filling mixture is heated through, divide it between the two pie shells.
Then sprinkle the crumb mixture over the tops.

Bake at 425 degrees for 10 minutes. Then reduce the heat to 400 degrees and bake
for another 10 minutes or until crusts and tops begin to brown.
Try the house original
Deep-Dish Donapple Pie
Your own PIE CRUST
This recipe makes two pies. So
why not? You're gonna need 'em.
Remember ...
No one can connect people like
the pie baker across the street.
The Bakery Chef presents ...
Apple Crumb Pie
at The Fatted Café
| Back to the Lobby | The Reception Desk | The Dinner Menu | More Pies |

The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
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