Prep 50 mins
Cook 35 mins
The buttery brown sugar topping is a great variation on this classic apple pie! Best of all, the steam from the baking apples isn't held in by a top crust...apples are tender, not mushy and bottom crust isn't soggy!
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄3 cup chilled Crisco
- 1⁄4 cup ice water
- 7 medium granny smith apples, peeled,cored and very thinly sliced
- 1⁄2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 3⁄4 cup firmly packed brown sugar
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon ground nutmeg
- 1⁄3 cup chilled butter, cut into pieces
- To prepare crust, in a medium bowl, whisk together flour and salt.
- Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.
- Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms.
- Shape into a disc, wrap in plastic wrap and chill for 30 minutes.
- Place oven rack in lowest position.
- Preheat oven to 400F degrees.
- On a floured surface, roll dough into a 12 inch circle.
- Fit into a 9 inch pie pan, Trim excess dough, leaving a 1 inch overhang.
- Make a decorative edge.
- To prepare filling, mix together all ingredients.
- Spoon into crust.
- To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg.
- Using a pastry blender, cut butter into brown sugar mixture until mixture resembles coarse crumbs.
- Sprinkle evenly over apples.
- Bake pie until topping is lightly browned and filling is bubbly, approximately 35 minutes.
- If pie is getting too brown, cover loosely with tin foil.
I used red delicious apples and sour green aples combined, not because I'm clever but because that's what I had. After ten minutes of cooking the crumbles started browning so I covered the pie loosley with foil for the remaining time and it turned out prefect. The flavor of the two kinds of apples was delicious. I'll never look for another apple pie recipe again. I served it with vanilla bean ice cream and it was a hit. An older gentlemen I served it to told me he'd been eating apple pie all of his life and that this was very possibly his favorite!
A great recipe! I made it using Granny Smith apples and they were just tart/sweet enough, also they held together well throughout the baking time. I also found that I needed to cover the pie with foil about 15 minutes into baking it. When I first put the (uncovered) pie into the oven, I placed my metal pie ring over the crust and left it there throughout the baking time. The crust was still pretty brown, but it didn't affect the taste any. This is delicious; I have made it twice in the past week for two separate dinner parties and got thumbs up from everyone. Thanks for posting this recipe, M&Mers!
I used a ready-made crust. For the fillings, I used a mix of golden delicious and red apples. I also reduced the sugar to about 1/3 cup for the topping after reading several reviews here. The pie is delicious but the topping was still way too sweet and too much.