Crumb-Topped Apple Pie
This recipe came from Better Homes and Gardens Old-Fashioned Home Baking cookbook. The pie is excellent!
- Crumb Topping recipe:
- 6 cups thinly sliced, peeled, MacIntosh Apples
- 1 tbsp lemon juice (optional)
- 1/2 to 2/3 cup sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 pie crust
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup margarine or butter
Preheat oven to 375 degrees.
If the apples lack tartness, sprinkle with lemon juice. In a large bowl stir together sugar, flour and cinnamon. Add apples, then toss till coated. Set apple mixture aside.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp the edge of the pastry. Shake 1/2 tsp of cinnamon on the pie crust.
Transfer apple mixture to pie plate. Sprinkle crumb topping over pie (see directions below). To prevent over-browning, cover edge of pie with foil. Bake 25 minutes, remove foil, bake 20-25 minutes or until top is golden. Cool on wire rack.
In a medium mixing bowl stir together flour, sugar, cinnamon and nutmeg. Cut in margarine or butter until crumbly. Makes about 1 1/4 cup.