Ingredients Jump to Instructions ↓

  1. Crunchy Crumb Apple Pie

  2. 1 refrigerated ready-to-bake pie crust

  3. 1/2 cup plus 2 Tablespoons all-purpose flour

  4. 1/2 cup packed light-brown sugar

  5. 1/3 cup granulated sugar

  6. 1 teaspoon ground cinnamon

  7. 1 stick (1/2 cup) cold butter, cut in small pieces

  8. 7 large tart apples (3 1/4 pounds), such as Granny Smith, Pippins or Greenings

  9. 1 Tablespoon lemon juice

  10. 1/2 cup granulated sugar

  11. 3 Tablespoons all-purpose flour

  12. 1/2 teaspoon ground cinnamon

  13. 1/8 teaspoon ground nutmeg

  14. Have ready a 9-inch pie plate and a baking sheet. Place oven rack

  15. in lowest position in oven. Heat oven to 450 F.

  16. Line pie plate with pie crust as package directs. Flute or crimp

  17. edge. Mix flour, sugars and cinnamon in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs

  18. that clump together easily.

  19. Peel, halve and core apples. Cut in 1/8 inch thick slices by hand (or with the slicing disk of a food processor). Place in a large

  20. bowl, add lemon juice and toss to coat. Mix remaining ingredients

  21. in a small bowl, sprinkle over apple slices and toss to coat. Layer

  22. apple slices in pie shell, mounding them higher in center. Pat

  23. topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips. Bake 15 minutes.

  24. 350 F and bake

  25. 45 minutes longer or until

  26. a skewer meets some resistance when center of pie is pierced (apples

  27. will continue cooking after pie is removed from oven) and topping

  28. is golden brown. (If topping browns too quickly, drape a piece of

  29. foil loosely over the pie.) Cool completely on a wire rack before

  30. serving. Serve with whipped or ice cream.


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