Ingredients: |
Ingredients: pie crust dough sufficient for top and bottom crusts or alternate crumb topping
peeled and sliced apples (I use MacIntosh), sufficient to fill 9 inch deep dish pie plate, somewhat heaping over top of plate 1 tbsp. butter 3/4 cup sugar (can increase or decrease according to how you like it) 2 1/2 tbsp. corn starch (again, increase or decrease to how you like filling) 2 tsp. cinnamon
crumb topping: 1 cup flour (I use bread flour for everything) 1 tsp. cinnamon 1/2 cup butter 1/2 cup brown sugar alternate additions would be chopped walnuts or oatmeal...decrease amount of flour if adding oatmeal
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Directions: |
Directions:After measuring amount of apples by placing into pie plate (want them heaping), place apples in bowl. Add sugar, cinnamon, butter. Pour into bottom crust. Top with top crust, flute edges, prick or cut a few openings into top crust. I like to brush top crust with milk, can optionally sprinkle some cinnamon sugar on top of that. If want a crumb topping, soften butter. Mix in cinnamon, flour, brown sugar with fork...don't use mixer for this. Then take fingers and crumble, sprinkle on top of apples.
Bake pie at 375º until crust is golden brown and juices from apples are thickened (at 350, it usually takes 1 hr 25 minutes...at 375 it will take less time, around an hour but watch and pull when done). |