Crumb-Topped Apple Pie
Basically, holidays are not allowed to pass unless I make apple pie. It’s become a must-have for two of my sons. My husband simply wants any kind of pie. My daughters love it, too. And myself - well I was once not much of a pie eater, but am being converted.
My apple pie is definitely a favorite. Over the years, I’ve mastered the ability to roll out the crust without mishap and have tweaked the filling until it suits us perfectly. Every time I make it, Sam says it is more perfect than before. I must admit this does wonders for my ego.
So first I shall direct you to a very old post about making the pie dough/crust: http://www.familychowhall.com/2006/02/28/pie-crust/
And next my recipe for the pie filling:
Apple Pie Filling
2-3 (depending on their size) Golden Delicious Apples
2-3 Fuji Apples
2-3 Granny Smith Apples
3/4 c. white sugar
2 Tablespoons quick tapioca
1 teaspoon cinnamon
1 teaspoon nutmeg (optional - I personally am not a fan of nutmeg)
Start by peeling and coring the apples. Then slice them as thinly as humanly possible. In a large bowl, toss the sliced apples, the sugar, tapioca, and cinnamon. Place in prepared pie crust. You have to carefully arrange the apples. The pie should be heaping full, mounded up with apple slices. They soften and reduce, so at this point it should look awkwardly heaped up.
Next, you need to make the crumb topping…
1 stick (1/2 c.) cold butter
1 cup flour
1/2 cup dark brown sugar
Cut this together with a pastry blender or with two knives. When the butter is the size of small pebbles, you’re done. This crumb mixture gets sprinkled on top of your mountain of apples. Put most of it in the middle, then carefully push it out toward the edges, until it’s all on there. All of the apples need to be covered, don’t let any peek through.
Now you can put your work of art in the oven… 425 degrees for 50 minutes. About halfway through, check it and cover loosely with foil when it is a nicely browned color. (If you have a convection oven, do not use the convection fan.)
Warning: This pie needs to cool for a minimum of 1 hour, better if it cools 2-3 hours.
ENJOY!
Add comment December 12th, 2010