POUDING A LA MULATRESSE

According to the stories handed down through my family, Pouding a  la Mulatresse (translation: Mullato Pudding) is also known as Apple Brown Betty. The story has it that Betty is the name of the mullato slave who created this dish.

4 1/2 pounds (approximately 10) Granny Smith apples, 2 teaspoons apple pie seasoning, 1/8 teaspoon cinnamon, 1 1/4 cups flour, 1 cup brown sugar, 3/4 pound salted butter.   SYRUP:  2/3 cup light brown sugar, 1/4 cup hot water, 1/2 cup fresh lemon juice

Preheat oven to 350 degrees. Make up the syrup and set aside. Peel, core and slice apples. Arrange apple slices on the bottom of a large buttered casserole dish. Evenly sprinkle the apple pie seasoning and cinnamon on top of the apples. Pour half of the syrup over the apples, mix everything together. In a bowl combine the flour and sugar, mix well.  With your hands add in the butter and combine.  This will be a crumbly mixture.  Add the flour mixture to the top of the apples.  Add the remaining syrup over the top of the flour mixture.  Bake for about an hour.  Serve with a generous scoop of vanilla ice cream

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