Crumbly Apple Pie

Crust
1 cup all purpose flour
½ tsp salt
1/3 cup chilled solid vegetable shortening
¼ cup ice water
Filling
7 med Granny Smith, Golden Delicious or Gravenstein apples peeled, cored, and very thinly sliced
½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Topping
¾ cup firmly packed dark brown sugar
¾ cup all-purpose flour
½ tsp ground nutmeg
1/3 cup chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400° F.

In medium bowl, mix together flour and salt. Using pastry blender or 2 knives, cut shortening into flour mixture until coars crumbs form.
Add water, 1 tbsp 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 in overhang; make a decorative edge.

Mix together all Filling ingredients. Sppon into crust.

In a small bowl mix togeher 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 bubble, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to wire rack to cool.

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