Even a pie dud like me can make a great apple pie with this recipe. The buttery crumb topping is a double plus: more delectable than regular crust and easier to make too. I cheat and use a good store-bought crust for the shell (Trader Joe’s has a good one), and the rest is easy. Adapted from Allrecipes.
- 1 (9 inch) pie shell
- 6 cups peeled and thinly sliced apples (6-7 medium apples)
- 1 tablespoon lemon juice (optional)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Crumb topping ingredients
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- Preheat oven to 375 degrees F (190 degrees C).
- Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. Sprinkle over apples sugar, 2 tablespoons flour, cinnamon and nutmeg. Toss until apples are evenly coated. Stir in raisins and walnuts if using. Spoon mixture into crust-lined pie pan.
- In a small bowl mix together 1/2 cup flour and brown sugar. Using a pastry cutter, two knives or your fingers, cut butter into flour/sugar until mixture is crumbly. Sprinkle over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
- A mix of apple types is nice for flavor and texture variation. Granny Smith are classic pie apples, but I like Golden Delicious because they they have better flavor and are less tart. There are a bunch of Golden Delicious cultivars on the market (Gala, Jonagold, Pink Lady, Mutsu) which are also good options.
- Adjust sugar depending on tartness (try a sugar-coated slice). Lemon juice adds good dimension, especially if you have a single variety of apple. Apples cook down substantially during cooking, so you’ll want to start with a good high pile.
- Adjust spices as you like – this has a pronounced cinnamon flavor with a detectable nutmeg note.
- Pie may be runny if you cut into it before it has cooled completely.
Here’s a link back to the post and pictures.