Apple Crumb Pie
I often brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal.
SERVINGS
|
6-8
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
45 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- Pastry for single-crust pie (9 inches)
- 6 cups chopped peeled tart apples (about 6 medium)
- 2 tablespoons butter, melted
- 2 tablespoons sour cream
- 4 teaspoons lemon juice
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter
DIRECTIONS
Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.