Rating: 3.5 stars
2 Ratings
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This recipe was inspired by the version that won Pam Brunet a blue ribbon at the LaFayette Apple Festival in New York. She layers a flour-and-cinnamon-sugar mixture with apples to create a dense, rich layer of fruit. Pam credits this recipe to her mother-in-law, Grandma Brunet.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary

1 hr 17 mins
Serves 10 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Combine sugar and cinnamon in a bowl, stirring with a whisk. Set aside 1 tablespoon cinnamon-sugar in a small bowl. Add flour and salt to remaining cinnamon-sugar, stirring with a whisk.

  • Fit one-half of dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend 1/2 inch over edge of pie plate. Sprinkle 2 1/2 tablespoons flour mixture in bottom of prepared crust. Layer one-third of apple slices over flour mixture. Repeat procedure twice; sprinkle remaining flour mixture over apples. Fit remaining half of dough over filling. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

  • Combine egg and 1 tablespoon water in a small bowl. Brush egg mixture over dough; sprinkle with reserved cinnamon-sugar. Bake at 425° for 30 minutes or until apples are tender and crust is golden. Remove from oven; cool completely on a wire rack.


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Nutrition Facts

260 calories; fat 11g; saturated fat 4.6g; mono fat 4.9g; poly fat 0.6g; protein 2.5g; carbohydrates 41.1g; fiber 1.4g; cholesterol 23mg; iron 0.2mg; sodium 311mg; calcium 9mg.