When fall rolls around, I am just itching for Apple Pie. Apple Crumb Pie to be exact.  When we go apple picking in September/October, I make so many Apple Crumb Pies that by the time the holidays are here, I seriously cannot look at another. 
    This pie is the BEST for a few reasons. (1.) There’s no pie crust on top. I am not a pie crust fan. Instead, pile on the brown sugar butter topping please and leave the pie crust to the bottom. (2.) This recipe really has such simple ingredients: Apples, cinnamon, sugar, brown sugar, butter, flour, salt, and a frozen pie shell (which brings me to number three). (3.) You use a frozen pie shell. Can you beat that? No, because if you buy a good quality one, it’s delicious, and allows you to make a lot  in a little amount of time.
    So, this apple pie really speaks to me in a number of ways.  It’s super easy to make and the result is so outrageously good. All crumby and sweet on top with a delicious apple-cinnamon inside—exactly what my fall dreams are made of!
    P.S. serve warm with vanilla ice cream for droolworthy effects!

Ingredients
Prep Time: 20 mins  Cook Time: 60 mins  Total Time: 80 mins Yield: 8 
• 1 frozen deep dish pie shell, thawed (My favorite is Oronoque Orchards by Mrs. Smith’s)
• 1 cup flour
• 1 stick butter, softened
• 1/2 cup packed brown sugar
• 1/8 teaspoon salt
• 6 cups peeled and thin sliced apples (about 4-6), Gala apples are my favorite in this pie
• 1/2 cup sugar
• 1 1/4 teaspoons cinnamon
• Vanilla ice cream for serving (optional)

Instructions
    Preheat the oven to 425°. Line a baking sheet with tin foil (you’ll thank me later) and place the pie shell on top. Set aside.
    In a mixing bowl or your stand mixer, combine the flour, butter, brown sugar and salt. If you’re using a stand mixer, use the paddle attachment and mix on medium low. Watch the crumbs because they come together in one clump within the blink of an eye! When everything starts coming together, you’ll see crumbs form. If you don’t have a stand mixer, use a fork to create the crumbs. Smush down the butter and mix. Smush mix, until crumbs start to form. Then use your hands by delicately scooping up some of the mixture and letting it fall between your fingers, squeezing lightly before they fall. Keep this going until you have crumbs. Set the crumbs aside.
    Add the sliced apples to another mixing bowl (see Notes below for tips about cutting apples.) Add the cinnamon and sugar and mix until all the apples are coated. Don’t let the apples sit too long—it will create too much juice.
    Add the apples to the pie shell, arranging them so that there are no big holes or gaps between the apples (don’t let them hang off the edge).  
    Working in parts, place the crumbs on top of the apples and arrange so that the apples are covered and there are no holes. Do not press down on the crumbs. Cover the pie edges with a pie crust shield or tin foil. Bake in the oven for 10 minutes at 425°. Then, keeping the pie in the oven, lower the heat to 350° for 45-50 minutes, until the top is golden brown. If you see the crumbs browning too much too fast, place a sheet of tin foil right on top (don’t tuck it in, just tent it). 
    When the the pie comes out of the oven, immediately and carefully remove the pie crust shield or tin foil. Otherwise, it will stick to the pie. Let the pie sit for a little bit before serving.  Serve with vanilla ice cream (optional). Enjoy!

NOTES
Cutting the Apples: I take the apple and hold it upright to make a square around the core, cutting off big chunks of the apple. Then I take those chunks and make slices, maybe about a 1/4 – 1/2 inch thick. 
Reheating Note: If you cut into the pie while its still hot, the juices will come running out and the pie won’t be as good. Wait for the pie to cool.  
Additionally, you can always turn the oven back on when you’re ready to serve and heat on a 350° oven for about 10 minutes until the pie is warm. 

     Preparing and sharing a favored recipe your mother made for you as a child is the greatest gift you can give to your children. Making it for your grandchildren is…Priceless. My dear friend, Carol, has three beautiful grandchildren and recently spent some time with them at their ski house in Vermont. She is bravely battling cancer, and lately, does not have much of an appetite, yet, she wanted to surprise her family with these tasty Banana Fritters–imparting a sweet dose of love and nostalgia. Her own mother, passed down this recipe. Carol (a.k.a. “Ma”), proudly and joyfully made these fritters with love and brought to life all those wonderful memories. She also shared with me that this recipe has more than one hidden secret: the perfectly picked banana, the perfect batter, the perfect comfort, and health benefits galore. It makes a delicious breakfast or anytime treat!  
    Looking on the bright yellow side of the banana, it’s an amazing energy boost, loaded with potassium, and has the power of delivering oxygen to the brain to reduce strokes and prevent muscle cramps. A banana a day can aid in lifting your spirits with tryptophan, also rich in iron, low in fat and calories and full of plenty of fiber and water to help improve your mood.  Yes, the banana is hailed to be one of the healthiest foods known for humans. Warm sweets for your sweethearts!  xoxo Denise

Ingredients
6 ripe bananas
¼ cup milk
2 eggs- beaten
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3T vegetable oil

    In a large bowl, mash bananas. Mix in milk and eggs until smooth. In a separate bowl, mix dry ingredients and combine with banana mixture thoroughly. (The batter should be a bit thinner than pancake batter.) Using a wooden spoon, drop batter in by spoonful’s into hot oil (medium heat), turning once until done (approximately 5 minutes).
    Remove from oil and drain on paper towels. Serve warm with drizzled maple syrup (or honey), sprinkle with confectioners’ sugar, and cinnamon. If desired, serve with a scoop of vanilla ice cream or a glass of cold milk. Sure to satisfy and delight those senses and memory cravings!  xoxo Thanks, Carol!
    Tips: The oil needs to be hot. When frying the fritters, the edges should look firm until they turn a golden brown color (not too light, not too dark). 

Joanna Adduci is a Northport resident, 
currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. Joanna can be reached by email at 
LISAVORYEATS@gmail.com.