Apple Crumb Deep Dish Pie
When I make apple pie, this is the recipe that I usually use, it always turns out great ---prep time does not include preparing the pastry.
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INGREDIENTS
Nutrition- 1large pastry pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate)
- 7 -8
- 1⁄2lemon, juice of
- 3tablespoons sour cream
- 1 1⁄2tablespoons flour
- 1⁄3cup white sugar
- 1⁄2teaspoon cinnamon
- 1⁄2
- 3tablespoons melted butter
CRUMB TOPPING
- 1⁄2cup flour
- 1⁄2cup sugar
- 1⁄4cup cold butter
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DIRECTIONS
- Line the bottom of a deep dish pie plate with pastry, flute edges.
- Peel and slice apples thinly and place in a bowl.
- Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
- Then mix in the 3 tablespoons sour cream, mix well; set aside.
- Prepare the crumb topping.
- To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
- In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
- Pour the flour mixture over the apples; toss well to coat.
- Spoon the apple mixture into prepared pie shell.
- Drizzle with the 3 tablespoons melted butter.
- Sprinkle with the crumb topping.
- Place the pie on a foil-lined cookie sheet (too catch any spills).
- Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
- **Note** if you find that the topping is browning too much, cover lightly with foil.
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