Ingredients: |
Ingredients: 10 inch Pie Crust, plus one egg white.
Crumb Topping:
¾ cup flour
¾ cup light brown sugar
⅓ cup sugar
1 teaspoon cinnamon
¾ cup cold butter, cut in small pieces
Pie Filling:
11 large granny green apples
⅔ cup sugar
5 tablespoons flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
Juice from 1 lemon and water in bowl for soaking sliced apples while preparing.
9 inch Deep dish Pie Plate ( I use my ceramic pampered chef pie plate)
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Directions: |
Directions:Line your Pie Plate with A 10 inch bottom crust. Use your favorite pie crust recipe, the one I use can be found in the Miscellaneous section. Bush the bottom inside of the crust with a whisked egg white, just to coat. This will act as a seal and help prevent a soggy crust bottom.
Make your crumb topping by mixing flour, sugars, cinnamon in med. bowl and cut in butter or rub with fingers, until mixture forms moist, coarse crumbs that clumps together easily. Set aside.
Prepare apples by peeling, coring and slicing in ⅛ inch slIces. Put slices in large bowl of water with lemon juice so they don’t brown.
Preheat oven 450º
Drain apples. Combine filling ingredients and stir in drained apples. Layer apple slices in pie shell, mounding them higher in the center. Pat crumb topping evenly over apples
To form top crust. Cover edge of crust with a crust cover or make one out of strips of aluminum foil. Place Pie on foil or parchment lined sheet pan and place in center of oven. Bake 450º for 15 minutes, then reduce temperature to 350º for 50 minutes.
Let cool several hours before cutting, otherwise The juices won’t set and it will be runny
Connie’s Pie Crust:
2½ cups flour
¾ teaspoon salt
½ cup cold Crisco, cut in pieces
7 tablespoons cold stick butter, cut into pieces
6-7 tablespoons of ice water
. In food processor Pulse flour, salt, Crisco and butter until coarse crumbs form. Sprinkle 6 tablespoons of water over crumbs, pulse until mixture clumps into a ball, add remaining tablespoon of water if needed.. (this should only take about four pulses). Remove blade, then dough. Lightly form into ball, do not overwork, divide in half. wrap and refrigerate till firm, about 45 minute. Can keep in refrigerator for a week till ready to use. Makes 2- 9inch pie crust. |
This recipe for Connie’s Apple Pie with Crumb Topping is from