Crumbly Apple Pie
As much as I hate to admit it or even bear the thought of typing these words: fall is approaching. Here in Chicago, temperatures have been dropping, just like the rain making it almost official that summer is on its way out. Yes, you know how I hate the cold weather. But, thank goodness for the squash, the pears, the pumpkin, and the apples that will soon make their presence known at the farmer’s markets and riddle themselves in salads and soups and even desserts. If it weren’t for the glorious food, I’m not sure what I’d do.
I’d also like to thank someone who goes by the name of barcogifts on Recipe4Living, who submits delicious, exciting, and refreshing fall recipes like Crumbly Apple Pie. It’s recipes like these that really make fall something to look forward to! A cross between a crumb cake and an apple pie, this recipe is certainly one I plan to make.
Check it out after the jump!
A buttery brown sugar topping variation on this classic American apple pie.
Ingredients
Crust:
1 C. flour
1/2 tsp. salt
1/3 C. chilled solid vegetable shortening
1/4 C. ice water
Filling:
7 medium Granny Smith apples, peeled, cored,and very thinly sliced
1/2 C. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
Topping:
3/4 C. dark brown sugar
3/4 C. flour
1/2 tsp. ground nutmeg
1/3 C. chilled butter, cut into small pieces
Directions
Place oven rack in lowest position. Preheat oven to 400 degrees.
To make crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 Tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
To make filling, mix together all ingredients and spoon into crust. To make topping, in a small bowl mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, about 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Tranfer to a wire rack to cool.
More Apple Pie Recipes:
Sugar-Free Apple Pie
Crockpot Apple Pie
Caramel Cream Praline Apple Pie
Country Apple Pie
Dutch Apple Pie
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Tags: apple pie recipes, crumbly apple pie, fall recipes
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what a wholesome, hearty and beautiful looking pie! How I hope I can bake like that one day, hee
Posted by noobcook at September 4th, 2008, 11:35 pmThank you for stopping by my site! I posted the pictures today, thank you for the reminder! Sometimes life gets away from me. That pie looks fabulous!
Posted by Denise at September 5th, 2008, 5:42 amthe only thing that beats crumb-topped apple pie in my book is double-crusted apple pie. not that i would ever turn down crumb-topped in favor of double-crusted…i’d just have a slab of each. :)
Posted by grace at September 5th, 2008, 11:27 amThis looks yummy, I have always wanted to make one myself but always thought it’s difficult as most of the time I prepare savoury dish. I should give a try to this one. Also here in Switzerland, Summer is over all of a sudden in a day, here is time for Pumpkin soup and apple pie: )
Posted by Gourmet Traveller at September 17th, 2008, 11:26 am