- Crunchy Crumb Apple Pie
1 refrigerated ready-to-bake pie crust
1/2 cup plus 2 Tablespoons all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) cold butter, cut in small pieces
7 large tart apples (3 1/4 pounds), such as Granny Smith, Pippins or Greenings
1 Tablespoon lemon juice
1/2 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Have ready a 9-inch pie plate and a baking sheet. Place oven rack
in lowest position in oven. Heat oven to 450 F.
Line pie plate with pie crust as package directs. Flute or crimp
edge. Mix flour, sugars and cinnamon in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs
that clump together easily.
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
bowl, add lemon juice and toss to coat. Mix remaining ingredients
in a small bowl, sprinkle over apple slices and toss to coat. Layer
apple slices in pie shell, mounding them higher in center. Pat
topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips. Bake 15 minutes.
350 F and bake
45 minutes longer or until
a skewer meets some resistance when center of pie is pierced (apples
will continue cooking after pie is removed from oven) and topping
is golden brown. (If topping browns too quickly, drape a piece of
foil loosely over the pie.) Cool completely on a wire rack before
serving. Serve with whipped or ice cream.
