Crumb Apple Pie
Yields: 0ne 9″ pie
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, diced and chilled
- 3-4 tablespoons of ice water
For the Filling:
- 6 or 7 large Granny Smith apples
- ¼ – ½ cup sugar
- ¾ teaspoons cinnamon
For the Crumb:
- 2/3 cup sugar
- 1 ½ cups flour
- 12 tablespoons butter, slightly softened
- Make the Crust: Combine flour and salt in food processor. Add butter and process until it resembles coarse crumbs.
- Add water, one tablespoon at a time, until mixture forms a ball.
- Two options for the next step: wrap in plastic and refrigerate 4 hours or overnight, until ready to use OR roll out crust immediately between two pieces of wax paper and press into pie plate. Chill at least 30 minutes, while you are getting the rest of the filling ready.
- This recipe makes one crust. Double recipe to make a two-crust pie.
- Make the Filling and Assemble: Peel and slice apples to desired thickness. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 5 minutes. You want the apples semi-opaque but not mushy.
- While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
- Drain apples well and place in chilled pie shell. Sprinkle remaining ¼ – ½ cup sugar (depending on your desired sweetness) and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven.
- Bake at 400° for 35-40 minutes. You may need to cover center of pie with foil during baking if your crumb topping is browning too fast.
- To make the star toppers, I used a refrigerated pie crust I had laying around. Cut your shapes and add to the top of the crumb before baking.
- Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.
source : crazyforcrust