Crumb Topped Apple Pie

Apple pie, mmmm...Apple pie brings back so many memories for me. It is my mother's favorite dessert  and so we had it quite often.  The fact that we had the best apple tree in the backyard was also a factor in the frequency of the dessert.  I used to love sitting on the board as a counterweight to the apple-peeler-corer slicer and watch my mom get the apples ready for the pies plus we got to eat all the peels.  I suppose my mom could have used a clamp but I am glad she didn't because it was a good time to bond with mom.  This is not my mom's recipe which is perfect when you want an honest to goodness simple apple pie.  But this is a variation with a crumb topping that's gives you a little different texture.    Don't be stingy with the apples, they cook down.   As always apple pie is better warm and with ice cream. 

Crumb Topped Apple Pie

Prep Time: 45 minutes + chilling
Cook Time: 1 hour
Yield: 8 servings
Family Friendliness: Some kids like apple pie and some don't, that's all.

Ingredients:

1¼ c. all-purpose flour
½ t. salt
½ c. shortening
¼ c. cold water
FILLING:
5 large tart apples, peeled and thinly sliced
2/3 c. sugar
5 t. all-purpose flour
1¼ t. ground cinnamon
TOPPING:
2/3 c. all-purpose flour
½ c. sugar
¼ c. cold butter (don't use margarine it makes the crust super crunchy and hard to cut through) 
Directions: In a large bowl, combine flour and salt; cut in the shortening until crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Wrap in plastic wrap.  Refrigerate for 1 to 1½ hours or until easy to handle.  Roll out pastry to fit a 9-inch pie plate.  Transfer pastry to pie plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  For filling, place apples in crust.  Combine the sugar, flour and cinnamon; sprinkle over apples.  For topping, combine flour and sugar in a small bowl; cut in butter until crumbly.  Sprinkle over filling.  Bake at 450° for 10 minutes.  Reduce heat to 350°, bake 50-60 minutes longer or until topping is golden brown and filling is bubbly.  Cool on a wire rack.

 *Tip: Handle your pie crust as little as possible and don't let it sit for a long time or else your crust will be tough. 

 

(This recipe originally came from Taste of Home magazine)