Crumbly Apple Pie
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!
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READY IN: 1hr 25mins
YIELD: 1 "9 inch pie"
UNITS: US
INGREDIENTS
NutritionCrust
- 1
- 1⁄2teaspoon salt
- 1⁄3cup chilled Crisco
- 1⁄4cup ice water
Filling
- 7
- 1⁄2cup granulated sugar
- 1teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 1⁄4teaspoon salt
Topping
- 3⁄4cup firmly packed brown sugar
- 3⁄4
- 1⁄2teaspoon ground nutmeg
- 1⁄3
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DIRECTIONS
- 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.
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