Saturday, March 15, 2014

Apple Crumb Pie

This second pie in my "pie series" leading up to the 2014 Great American Pie Festival® and Never Ending Pie Buffet family four pack giveaway is really good.  It is my Apple Crumb Pie.  Judging from the moans of pleasure as my family ate this pie they all think it is really good too.  I think it is the best apple pie ever. 

I love the crumb topping because it hugs the pie instead of creating a space of air between the pie and the top crust  I also add nuts to the crust which gives it even more flavor.  MMM - so good.

Check out the post for Nonie's Cherry Cheese Pie for links to more information on the pie festival.

Apple Crumb Pie

  • 2 1/4 pounds mixed apples (I used 3 different varieties)
  • 3 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1/4 granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • pinch of salt
  1.  Peel and core the apples.  Slice them thinly. 
  2. Add the lemon juice 1 teaspoon at a time and toss the apples gently after each addition.
  3. Add the vanilla and toss to distribute.
  4. In a small bowl combine the remaining ingredients.  Toss the sugar mixture with the apples.
Crumb Topping
  • 4 tablespoons unsalted butter
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts or pecans
  1. Cut the butter into about 8 pieces. 
  2. Place everything into a food processor and pulse until the mixture resembles course crumbs. 
  3. To mix by hand, cut the butter into the flour and sugar.  finely chop the nuts and add to the flour and butter mixture.
  • 1 refrigerated pie crust
  • 1 recipe filling
  • 1 recipe crumb topping

    Fill in all those nooks and crannies with crumb topping!

  1. Preheat oven to 350.  Place a baking sheet in the oven.
  2. Roll out crust and place in a deep dish pie plate.  Crimp edges high. 
  3. Add the filling to the crust and spread evenly.
  4. Sprinkle the crumb topping evenly over the apples, filling all the nooks and crannies. 
  5. Place the pie on the baking sheet in the oven and bake for 45 minutes.
  6. Turn the oven off but leave the pie in the oven to cool, at least 60 minutes during which the pie continues to gently cook and reach peak consistency.
  7. Refrigerate if not serving right away.


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