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Crumb Topped Apple Pie

Crumb Topped Apple Pie
This pie is absolutely delicious! If you’re a beginner, use a store-bought pie crust to get a head start. You’ll still get a bushel of compliments. —Virginia Olson, West Des Moines, Iowa
8 ServingsPrep: 45 min. + chilling Bake: 1 hour

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water
  • FILLING:
  • 5 large tart apples, peeled and thinly sliced
  • 2/3 cup sugar
  • 5 teaspoons all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • TOPPING:
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter

Directions

  • In a large bowl, combine flour and salt; cut in the shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or
  • until easy to handle.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • For filling, place apples in crust. Combine the sugar, flour and
  • cinnamon; sprinkle over apples.
  • For topping, combine flour and sugar in a small bowl; cut in butter
© Taste of Home 2013

2 of 2

Crumb Topped Apple Pie (continued)

Directions (continued)

  • until crumbly. Sprinkle over filling. Bake at 450° for 10
  • minutes. Reduce heat to 350°; bake 50-60 minutes longer or until
  • topping is golden brown and filling is bubbly. Cool on a wire rack.
  • Yield: 8 servings.
Nutrition Facts: 1 piece equals 443 calories, 18 g fat (7 g saturated fat), 15 mg cholesterol, 189 mg sodium, 68 g carbohydrate, 3 g fiber, 4 g protein.
© Taste of Home 2013