Wednesday, November 14, 2007

Crumble Top Apple Pie

This is SOOOOOOOO GOOOOOOOOD. You do need to try it right away. For the crust decoration, I re-rolled the crust excess and used a thimble to cut the circles. I also would double the recipe for the Crumble Top as it seemed to be not quite enough.

Be sure to chose a variety of apple that can stand up to heat such as Granny Smith (tart) or Cortland, Jonathan, Pippin, York Imperial, Golden Delicious, Newtown and Rome Beauty (will want to add lemon juice)

Prep: 30 minutes Bake: 1hour
Oven: 375 f Makes: 8 servings
Pie Filling
1 recipe Pastry for Double Crust Pie (see seperate post)
6 C thinly sliced, peeled cooking apples (about 2 1/4 lbs)
1 tbsp lemon juice (optional)
3/4 C sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon (I added 1/4 tsp more)
1/8 tsp ground nutmeg
1/3 C dried cranberries (optional- did not use)
Crumble Top (remember, I'd double this if I were you)
1/2 C all purpose flour
1/2 C packed brown sugar
3 tbsp butter

In a small bowl, mix flour and sugar, cut in butter with pastery blender until mixture resembles coarse crumbs. Set aside.

Prepare and roll out Pastry for Double Crust Pie. Line a 9 inch pie plate.
If desired, sprinkle apples with lemon juice (I used Granny Smith and still used juice). In a large bowl, stir together the 3/4 C sugar, flour, cinnamon and nutmeg. Add apple slices and, if desired, cranberries. Gently toss until coated.
Transfer apple mixture to the pastery lined pie plate. Trim the pastery to the edge of the pie plate and crimp or decorate the edges as desired.
Sprinkle crumb mixture over the top and bake for 1 hour.

TIP: To keep fruit filled pies from running, be sure to cool atleast 2 hours before cutting. Fruit pies may stand at room temp for 24 hours; after which, should be covered and refrigerated.

This recipe has been adapted from Better Homes and Gardens New Cook Book.

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