I wanted to bake an apple pie with a crumb topping and settled on this recipe because of the reference to apple crisp. My mother-in-law loves apple pie, too, and I wanted to make a recipe she would like. I thought that the combination of three different kinds of apples, both tart and sweet, was the best part of the pie. The crumb topping wasn’t bad either. The only comment I got from the crowd was that the apples could be softer, so next time I might bake the pie a little longer or figure out a way to soften them a bit just prior to baking.
APPLE CRISP PIE
Based on recipe found here. I used this pie plate, which easily held all of the filling.
Crust & Filling:
6 apples (2 pink lady, 2 granny smith, 2 honey crisp)
1/2 cup brown sugar
2 tbsp. all-purpose flour
2 tsp. cinnamon
1/4 tsp. allspice
1 tsp. vanilla extract
1 tbsp. lemon juice
1 1/4 cup all-purpose flour
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup unsalted butter, melted
- For the crust & filling: Make the pie crust.
- Preheat oven to 425 degrees.
- Mix dry ingredients in a large bowl. Set aside.
- Core, peel, and slice apples. Transfer to the large bowl of dry ingredients. Top with vanilla and lemon juice, then toss to coat the apples. Set aside for 10-15 minutes to prepare the pie crust.
- Roll out dough and place into 9″ deep dish pie plate (1.5-2″ deep). Trim overhang, using leftovers for more pie crust, decorations, or pie crust cookies. Crimp the edges.
- Fill pie crust with prepared apples.
- For the topping: In a medium bowl, combine dry ingredients.
- Pour cooled, melted butter into the bowl, mixing until small- to medium-sized clumps form, breaking up larger chunks as needed.
- Using a spoon, sprinkle the crumble over the apples.
- Cover the pie loosely with aluminum foil. Bake for 20 minutes, then reduce heat to 325 degrees for an additional 35-45 minutes depending on apple consistency desired.
- Place pie on wire rack and let cool completely.
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