Recipe Idea: Don’s Crumbly Top Apple Pie
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Hi. It’s Lois. Don’s Crumbly Top Apple Pie is a favorite just about any season since Granny Smith apples are available year round where we live. Don doesn’t know where the original recipe for Don’s Crumbly Top Apple Pie came from, but he has experimented with the types of apples and seasonings over the years. This is our favorite combination; the best apples to use are Granny Smith Apples.
This Crumbly Top Apple Pie is always requested for Thanksgiving. So Don (our pie maker) makes one of these, at least one Pecan Pie, a couple of Pumpkin Pies, and usually one other variety, such as Chocolate Pecan Pie. I like the topping on this Crumbly Top Apple Pie so much that I use the topping on my Blueberry Pie.
What’s your favorite pie? What apples do you like to use in your Apple Pie? Why don’t you experiment with apples and spices? We would be interested in trying yours, too. Let us know what you think of ours!
Read on for recipe and nutrition…
- Bottom Crust
- 1 Pie Crust (Pillsbury brand found in the dairy case is the best)
- 1/4 cup granulated white sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4 teaspoon corn starch
- 4 cup Granny Smith apples cored and sliced thin
- Top Crust
- 3/4 cup light brown sugar (or natural sugar)
- 3/4 cup flour
- 1/2 cup butter
- Either use a purchased pie crust or make your favorite. You can even make this with no bottom crust in a flat casserole dish.
- Core and slice the apples; thinner slices tend to make a better pie.
- You can peel the apples, too, but I prefer the peels left on.
- If you notice the apple slices are starting to turn brown while you are coring and slicing, toss them with a little lemon juice to keep their color.
- Toss the apples with the rest of the dry ingredients, being careful that the slices are coated on both sides.
- Place apple slices in a 9-inch pie pan on the uncooked crust.
- Mix the sugar and flour for the top crust.
- Cut the butter into small bits and toss with the dry ingredients.
- It’s easier to spread the crust if each bit of butter is coated with dry ingredients so they don’t stick together.
- Spread the crumbly top mixture over the apples.
- Bake in a preheated 400F degree oven for 30 to 35 minutes. (Put the pie on an aluminum foil covered cookie sheet in the oven just in case it overflows.)
- The pie is done when the apple juice is thickened and bubbles up through the topping in several places.
- Serve either warm or at room temperature.
- Slice the pie and arrange on dessert plates with vanilla ice cream or whipped cream, if desired. Some people like it in a bowl with a little half and half poured on it, especially if there is no bottom crust.