Apple Crumb Pie
Last week, I bought some granny smith apples eager to make them into a dessert. Last night I finally had some time to do a little baking so I started searching for a new recipe online. Nothing peaked my interest though. Then I pulled out my 1951 Better Homes and Gardens cookbook and looked up apples in the index. This recipe caught my eye – an apple pie with a crumb topping.
Kind of a cross between apple pie and apple betty – YOU CAN HAVE IT ALL!
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RECIPE
- 7 medium granny smith apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sugar
- 3/4 cup flour
- 1/3 cup butter (5 tbsp)
- 1 – 9 inch pie crust, either store-bought or homemade– click here for recipe.
Preheat oven to 450. Prepare pie crust and ease into pan. Press down edge with a fork.
Set pan aside.
In a small mixing bowl stir together 1/2 cup sugar, cinnamon, and nutmeg. Set aside.
In another small bowl combine 1/2 cup sugar and 3/4 cup flour and mix well. Using a fork or pastry blender cut the butter into the flour/sugar mixture until the the size of small peas. Set aside.
Peel, core and slice the apples and put in a large mixing bowl.
Add the sugar/cinnamon/nutmeg mixture to the apples and stir well.
Now, you’re ready to assemble the pie.
But first, take note of Kitty sitting next to the heat vent:
This is Kitty’s not so subtle way of letting me know she’s cold and I need to turn up the heat. “Turn up the heat woman! I’m freezing to death!“
Pour apples into prepared pie shell and mound in the center.
Sprinkle butter/flour/sugar mixture evenly over the top of the apples.
Bake at 450 for 10 minutes, then reduce temperature to 350 and continue to bake about another 40 minutes. Place a pie crust shield or aluminum foil over the edge if the crust is becoming too brown.
While the pie was baking, Kitty got a case of the sillies and ran laps around the house pretending all the while that I was chasing her even though I never left the kitchen. At any rate, she warmed herself up and didn’t need me to turn up the heat after all. Problem solved.
When the pie is done, remove from oven and allow to cool before serving.
I had to remove mine from the oven about 10 minutes too soon as Harland called and needed to be picked up from the cornfield. This was about 8pm and he hadn’t had his supper so I removed the pie from the oven and left it too cool while I set out to pick up Harland. It was done, just not as brown on top as I would have liked.
After we got back home, Harland had his supper.
Then we had pie. I’ll definitely be making this recipe again: warm spiced apples nestled in a flaky pie crust generously covered by a crumbly buttery topping.
Mmmmm….
xoxoxoxoxoxoxoxo
We call this a dutch apple pie here in SE PA, probably because of the Amish (“Pennsylvania Dutch”) influence, I guess? In any event it is my favorite type of apple pie, hands down!!
Great look’n pie! I might have to try that. I’m trying to figure out what Harland is eating for dinner….
steak and augratin potatoes and brussel sprouts (bought them by accident)
I’m curious, how do you “accidently” buy brussel sprouts – ha!
This is the topping I always use for my apple pie – it is so good. I quadruple the topping mix and freeze it that way I can throw together a pie pretty quick.
This makes me want to go make a pie tonight.
If you’re shooting for frozen broccoli and are in a hurry, you might come home with brussel sprouts instead. 🙂 At a glance, they look alike when frozen.
The pie looks incredible, Harland look hungry and tired and the cat looks cold. My cats dig under the covers so I have cat lumps everywhere. Have a great day everyone and eat brussel sprouts!
oh my, yummy sounding, delectable looking and scrumptious to the tongue – no doubt.
Thanks, this is the same recipe my mom always used, and since the NEW books don’t have it, I was stressing out to find it! You made dessert perfect tonight!
Thank you, thank you this is my standby apple pie recipe from when I was growing up on a non commercial apple orchard.At this time of year I did not bring the crumb topping recipe with me. Last time I tried to duplicate it without the recipe it was a little off. This is so much better than the newer recipes with brown sugar or nuts. Now my 4 year old grand son will be happy, his special request even with all the Christmas goodies around!