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.
1 C. flour
1/2 tsp. salt
1/3 C. chilled solid vegetable shortening
1/4 C. ice water
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
3/4 C. dark brown sugar
3/4 C. flour
1/2 tsp. ground nutmeg
1/3 C. chilled butter, cut into small pieces
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.
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