Wednesday, December 9, 2009

Crumbly Apple Pie

Crumbly Apple Pie

1 C flour
½ t. salt
1/3 C chilled vegetable shortening
¼ C ice water

7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled, cored, and very thinly sliced
½ C sugar
1 t. cinnamon
¼ t. ground nutmeg
¼ t. salt
(I add a little flour – 1 or 2 T.)

¾ C firmly packed dark brown sugar (I used light)
¾ C flour
½ t. ground nutmeg
1/3 C chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400 degrees.

To prepare the crust, in a med 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 tablespoon at a time, tossing with fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 min.

On a floured surface, using a floured rolling pin, roll dough into a 12” circle. Fit into a 9” pie pan. Trim excess dough, leaving a 1” 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 min. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack.

Recipe Given By: Great American Home Baking

Hint: Most of the time I use a prepackaged crust, but I included this crust recipe because it's tasty, as well.

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