Crumbly Apple Pie

By PATPAT

Ingredients

• Crust:
• 1 C All Purpose 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 thinly sliced
• 1/2 C Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Salt
• Topping:
• 3/4 C Firmly Packed Dark Brown Sugar
• 3/4 C All Purpose Flour
• 1/2 tsp Ground Nutmeg
• 1/3 C Chilled Butter, cut into small pieces

Details

Servings 8

Preparation

Step 1

Place oven rack in lowest position. Preheat oven to 400 degrees. To prepare 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 T 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 12 inch circle. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1 inch overhang; make a decorative edge. To prepare filling, mix together all ingredients. Spoon into crust. To prepare 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, 35 minutes. If pie is overbrowning, cover loosely with foil. Transfer to a wire rack to cool.