Old Fashioned Apple Cake Pie

Hi friends,

It’s apple season again at Mossygoat Farm. This old farmhouse of mine is nearing 100 years old (96 to be exact) and there are some pretty old orchard trees here. Based on trunk circumference there is a black cherry tree that approximately matches the age of the house, and it even still produces. Another prized elderly tree is the Yellow Transparent apple that sits in what I refer to as the old orchard. This is a unique heirloom variety that has white seeds and an extremely early harvest. Here it is at the beginning of August, and the tree is at the end of its fruiting season.

The annoying aspect of this apple variety is that the fruit does not keep and must be processed as soon as it is picked from the tree. This leads to a frenzy of finding creative ways to preserve or use apples.

I was reviewing old photos on my phone recently and came across a photo of a recipe that I have long forgotten about. The recipe is from Winifred Cole, Porterville. My Grandmother lived in Lindsay, California for many years prior to her death in 1999. With Lindsay being near Porterville, my guess would be this is something she clipped from the local newspaper that I found while clearing my father’s belongings after his death in 2020.

Something you need to know about my father is that he haunts things. Nothing he owned that was electronic worked after his death. My sister swears a beautiful piece of carnival glass broke by jumping off her table. This photo refuses to be uploaded to my computer without corrupting itself and being covered in weird lines. This is the best I could get after many attempts, including taking screenshots of the picture. Please excuse the weird line.

This is definitely an old fashioned recipe and it tastes like comfort food in dessert form. I used Bob’s Red Mill 1:1 Gluten Free Flour and had no problems with the recipe. The first time I baked this dessert I used my 9” pie plate and baked it for 40 minutes. The second time I used my 10” pie plate and used more apples. I had to whip up a second batch of the cake batter topping to cover all the apples although I still baked it for 40 minutes. I prefer the 2 apples in the smaller 9” pie plate, it makes the whole dessert seem lighter.

All in all, I will be adding this recipe to my seasonal baking rotation. I have officially made it with fresh apples, home canned apples, as well as a mixture of fresh and canned and it seems like a pretty fool proof recipe.

Enjoy and happy baking!

Kimberly

P.S. You can also find me at Wild Wisdom Wool as well as on IG.