Apple pie is my favorite. I’ve had (and made) many pies with a second pie crust on top, and it’s too often tough and dry. Just too much dough. This crumble topping is the perfect solution, and I will never make apple pie any other way. The yummy apple juices bubble up into the topping making it buttery and crunchy all at the same time. Just amazing.
- 1 pie crust (store bought is fine)
- 7-8 apples (about 6-1/2 cups of mixed variety is best)
- ¾ teaspoon cinnamon
- 1/2 cup brown sugar
For the crumble topping
- 1/3 cup flour
- 1/3 cup white sugar
- 1/4 cup butter, softened to room temperature
- Preheat your oven to 425 degrees.
- Prepare your pie crust and place in 9” pie dish.
- Peel and slice your apples into small slices, about ¼” thick
- Place the apples into the pie crust.
- Sprinkle the sugar over the apples.
- Sprinkle the cinnamon over the sugar.
- To make the crumb topping, place the softened butter, flour and sugar into a medium sized bowl. Use the back of the fork or pastry blender to mix the ingredients to form crumbs.
- Sprinkle the crumbs over the pie.
- Place the pie in the middle rack of the oven and bake for 50-60 minutes.
* Tip: lay a piece of foil over pie for the first 20 minutes. This keeps the pie from browning too much.
Pie is done when it is golden brown. Remove from the oven and place on a cooling rack. Serve warm or at room temperature.
What’s your favorite apple pie topping? Ice cream? Whipped cream? Both?
Recipe from http://www.jeanniestriedandtruerecipes.com