A year ago the Mom’s Recipe Box Family Series kicked off with a patriotic beginning on one of my mother’s favorite holidays – Fourth of July. It began with a recipe from my niece Donna, whose son is serving in the U.S. Marines. In commemoration of the 1st anniversary of the series which ran for seven months and featured family members adding to my mother’s collection of recipes, I asked Donna to share another of her recipes. She came up with the perfect one to honor America’s Independence Day, after all – what’s more American than apple pie. – JB




Her granddaughter Donna's Dutch Apple Pie has been added to Mom's Recipe Box.

Her granddaughter Donna’s Apple Crumb Pie has been added to Mom’s Recipe Box.



Donna’s Apple Crumb Pie


1 ready-fold refrigerated pie crust

Crumb Topping

One half cup plus 2 Tbsp flour; one half cup packed light-brown sugar; 1 tsp cinnamon; one half cup cold butter – cut into small pieces.


7 medium to large Granny Smith apples; 1 Tbsp lemon juice; one half cup sugar; 3 Tbsp flour; one half tsp cinnamon; one eighth tsp nutmeg

Place oven rack in lowest position, and heat to 450. Place your pie pan on a cookie sheet, place pie crust in pie pan, crimp edges.

Crumb Topping: Mix flour, sugars and cinnamon. Cut in butter, work together until it forms coarse crumbs.

Filling: Peel, core and half apples. Cut in one eighth inch slices. Toss with lemon juice and remaining ingredients, toss to coat. Layer apple slices in pie shell, pat on crumb topping to form crust.014

Bake 15 minutes, then reduce temperature to 350 for 45 minutes

Some of the things I like to do to save time is to pre mix the dry ingredients in separate bowls. I also use an apple peeler/corer/slicer that really cuts down on time.

Happy 4th of July! – Donna Bennett Martin










Look for Mom’s Recipe Box as an occasional newsandviewsjb feature as I continue to add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection.