My mom has been making this pie since before I was born. My sisters and I all have recipe cards that say "Jay's Apple Pie" (Jay being my mom's oldest friend) but yesterday my mom blew all our minds by telling us the recipe originally came from the Lazy Gourmet (which Google tells me is a Vancouver catering company.) So I don't know. I don't know where the recipe came from. I don't know who to give credit to. It's the best apple pie, though, so I need to share.
I'm not a huge fan of making pastry. I don't have a special pastry recipe. I use the recipe on the Crisco box if I don't just buy pre-made pie shells. This recipe makes enough to fill two 9-inch unbaked pie shells (or one 9-inch and two 6-inch shells.)
Preheat oven to 400F.
10 - 12 apples, peeled and thinly sliced (I use Braeburns because they don't get too juicy when they're cooked and I find they generally have a nicely balanced sweet/tart flavour.)
zest of 2 lemons
2 cups white sugar
4 heaped Tablespoons white flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Mix all of your filling ingredients together until the juice from the apples make the dry bits stick to the apple bits.
1/2 cup melted butter
1 cup white flour
1/2 cup white sugar
1/4 teaspoon salt
1 generous cup of aged cheddar, grated with your smallest cheese grater
Mix all of your topping ingredients together until the butter is incorporated and it's nice and crumbly. Spread evenly over the apples.
Bake for 40 minutes until your apples are nice and mushy (if you use Granny Smiths you'll need to increase the time.)
Serve with whipped cream or vanilla ice cream but don't fight over which is the right way. Both can be right. Whipped cream can be righter than vanilla ice cream though.
Pro tip: bake your pies on a cookie sheet because the juice always spills over the edge of the pie plate, even if you don't fill your shells that full.