Monday, January 2, 2012

Mom's Apple Crumb Pie

For as long as I can remember, my mother has made this apple pie every Christmas, Thanksgiving, and Fourth of July. Last year, I co-opted Christmas dessert, and my father... well, let's just say that he was less than pleased.

When the question of whether to follow Christmas dinner with the apple pie or something new, the answer was a resounding, "Why not both?"

I cannot personally take credit for this particular pie, as this is the fruit of my mother's labor. I can assure you, however, that the recipe is sound, and does not necessarily require my mother's magic. I recall baking one for a summer BBQ once, and was thrilled to death to catch the host (I kid you not) LICKING the plate. I have tried to enjoy other apple pies, but I always find myself longing for this one. It really is THAT good. Trust me.

Apple Crumb Pie
(original source unkown)

  • 5 to 7 tart apples (5 cups)
  • 1 9-inch unbaked pastry shell*
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons butter

Pare apples; core and cut in eighths. Place in unbaked pastry shell.

Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

Mix 1/3 cup sugar with the flour; cut in butter using pastry cutter or two knives, till crumbly. Sprinkle over apples.

Bake at 400 degrees for 35 to 40 minutes or till done.**  If pie browns too quickly, cover edge with foil.

*If using a 10-inch plate, ncrease the topping flour, butter and sugar by about a 1/3 so you will have enough to cover...

**If you use Granny Smith apples, they will take longer to cook. Turn the oven down to 350 degrees after 35 minutes, and watch carefully.

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