Easy to make using a refrigerated ready made pie crust. Ingredients
Crumb Topping
| 1 |
refrigerated ready-made pie crust |
| 1/2 |
cup flour, plus |
| 2 |
tablespoons flour |
| 1/2 |
cup brown sugar |
| 1/3 |
cup sugar |
| 1 |
teaspoon cinnamon |
| 1/2 |
cup cold butter, cut in small pieces |
Filling
| 7 |
medium tart apples, such as granny smith |
| 1 |
tablespoon lemon juice |
| 1/2 |
cup sugar |
| 3 |
tablespoons flour |
| 1/2 |
teaspoon cinnamon |
| 1/8 |
teaspoon nutmeg |
Preparation
- Preheat oven to 450.
- Line 9" pie plate with pie crust and flute edges.
- Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
- For filling, peel, core and slice apples 1/8" thick.
- Toss with lemon juice to coat.
- Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
- Layer apple slices in pie shell mounding them higher in center.
- Pat topping evenly over apples to form a top crust.
- Place pie on a baking sheet to catch any drips.
- Bake for 15 minutes, then reduce oven temperature to 350 and bake for 45 minutes more.
- If topping browns too quickly, place a piece of foil over pie.
- Cool pie completely on a wire rack before serving.
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