Makes 8 servings

Dutch apple pie may be a signature dish of Waterloo County, but my mother's version, which she called schnitz pie, comes from neighbouring Perth County. It's creamier than a standard Dutch apple pie and shifts the spotlight from a streusel topping to big pieces of fruit. Our family, my father especially, so loved schnitz pies that my mother made them through the seasons, starting with rhubarb in the spring, continuing with peaches in August and topping the year off with apples when Northern Spys hit the market.

  • Pastry for a deep, 10-inch (25 cm) pie shell
  • 5 medium-large apples, such as Northern Spy or Golden Delicious (about 2 lb/1 kg)
  • 1/4 cup (60 mL) whipping cream, divided
  • 3/4 cup (175 mL) packed light brown sugar
  • 2 tbsp (30 mL) all-purpose flour
  • 3 tbsp (45 mL) cold butter
  • 1/2 tsp (2 mL) cinnamon or nutmeg

On a lightly floured work surface, roll out the pastry to a scant .5 mm thickness. Fit into a deep, 10-inch (25 cm) pie plate. Trim to about 3/4 inch (2 cm) from the rim; fold the overhang under and flute.

Peel and halve the apples and cut each half into 3 wedges; remove the core from each wedge. Arrange the wedges snugly in a single layer in the pie shell, fudging a bit if necessary by trimming the pieces to make them all fit. Drizzle with half of the cream.

In a small bowl, combine the sugar and flour. Cut in the butter until crumbly; sprinkle over the apples. Drizzle with the remaining cream; dust with the cinnamon.

Bake in the bottom third of a 450°F (230°C) oven for 15 minutes; reduce the heat to 350°f (180°c) and bake until the apples are tender and the pastry is golden brown, about 40 minutes. Watch carefully and if the fluted edge of the pastry browns too quickly, shield the pastry with strips of foil. Let the pie cool on a rack. For divine results, enjoy the pie within 4 hours of the time it emerges from the oven.