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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Crumb Pie Recipe

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This recipe for Apple Crumb Pie is from Grandma's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crumb Topping

1 c. flour
6 T room temperature butter
1/4 c.(packed) light brown sugar
1/4 t salt

Filling

2 T fresh lemon juice
8-10 apples
1 c sugar
1 t cinnamon
1/4 c flour
1/2 t salt
Directions:
Directions:
APPLE CRUMB PIE


Preheat oven to 375 degrees.

Make crumb topping:

In a medium bowl, combine 1 c. flour, 6 T. room temperature butter, ¼ c. packed light brown sugar, and 1/4 t. salt. Work with fingers until large clumps form.

For filling:
Place 2 T. fresh lemon juice in a large bowl. Peel, core, and slice 8 – 10 apples 1/8 inch thick, transferring them to the bowl as you work. Add 1 c. granulated sugar, 1 t. cinnamon, ¼ c. flour, and ½ t. salt. Toss to combine. Transfer apple mixture to a prepared, uncooked pie curst, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie. Press dough firmly against filling.

Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

 

 

 

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