Mary Meade's Dutch apple pie, a one-crust pie with a sweet, crumbly topping, is an oft-requested recipe by readers.
Meade was a pen name used by journalist Ruth Ellen Church for the 38 years she worked as a writer and editor of the Chicago Tribune's food section. She retired in 1974 and died in 1991.
"Under Mrs. Church's leadership, the Tribune was one of the first newspapers to establish a test kitchen, in which thousands of food dishes were created and photographed," Jodi Wilgoren and Carol Haddix wrote in Church's obituary.
Her Dutch apple pie recipe, published in 1948, is another reminder of Church's pioneering efforts. The recipe was offered in step-by-step photographs.
Mary Meade's Dutch Apple Pie
Serves 8
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Preparation time: 30 minutes
Cooking time: 55 minutes
u 3/4 cup flour
u 1/3 cup packed brown sugar
u 1 teaspoon cinnamon
u 1/3 cup butter, softened, plus 3 tablespoons butter, melted
u 4 to 5 tart apples such as Jonathan or Granny Smith
u 3/4 cup granulated sugar
u 1 9-inch unbaked pie shell
u Whipped cream, optional
Heat oven to 425 degrees. For streusel, blend flour, brown sugar and 1/2 teaspoon of the cinnamon together in a bowl with a pastry blender or fork. Work in the 1/3 cup softened butter until well blended; set aside.
Peel and slice the apples into a large bowl. Stir the melted butter into the apples; toss until apples are well coated. Add granulated sugar and remaining 1/2 teaspoon of the cinnamon; toss. Set aside.
Fill pie shell with the apples; spoon the streusel over apples. Bake 20 minutes, covering lightly with foil if crust browns too quickly. Lower heat to 350 degrees; bake 35-40 minutes until apples are tender and topping is brown. Cool on wire rack. Top slices with whipped cream, if desired.
Nutrition information per serving:
392 calories, 41 percent of calories from fat, 18 g fat, 9 g saturated fat, 32 mg cholesterol, 56 g carbohydrates, 3 g protein, 270 mg sodium, 2 g fiber