Posted 10/8/2013, 1:10 pm
Um…drool?! Like seriously, I don’t know if I should say anything about this perfect apple pie with crumb topping. This is an easy recipe when you are craving apple pie, which is usually almost every other day for me. I usually like a lattice top to get that double crust (I love pie crust) but every now and then I need a good crumb topping. It adds extra sweet and crunch and yumminess that I sometimes just eat all by itself…before it is even baked!
Okay, enough about my horrible greediness for sweets.
Apple Pie with Crumb Topping
Author: CookEatDelicious.com
Recipe type: Dessert
Prep time: 1 hour 30 mins Cook time: 55 mins Total time: 2 hours 25 mins
Yields: 8 Slices
Serve warm with vanilla ice cream.
Ingredients
Crust: 1¼ cups flour
1 stick of unsalted butter, cold and cut into little cubes
½ tsp salt
1½ tsp sugar
3 tbsp ice water
Filling: 6 green medium apples, peeled and thinly slice
⅔ cup white sugar
2 tbsp flour
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
Juice from half a lemon
Crumb Topping: 1 cup Flour
1 tsp Cinnamon
1 cup Brown Sugar
1 cup Oats
1 tsp Lemon Zest
½ cup Butter, softened
Instructions
Make crust: Add 1 cup flour, butter, salt, and sugar in a food processor and pulse until it looks like a crumbly mixture.
Add in 1 tbsp of ice water, pulsing after each addition, until mixture can be pinched and held together.
Place dough on a clean surface and gently work into a round disk, don’t over knead.
Wrap in saran wrap and refrigerate for at least 1 hour.
Filling: Cut up apples and place in a bowl along with the sugar, 2 tbsp flour, cinnamon, nutmeg, salt, and lemon juice.
Mix well to coat the apples and let sit.
Crumb Topping: Combine all 6 ingredients until nicely crumbly.
Heat oven to 425 degrees F.
Take out pie crust and allow to come to room temperature in 5 minutes or so.
Roll out into a 12 inch circle on a floured surface, adding flour as necessary to avoid sticking.
Place in a 9 inch pie pan and gently press evenly on the sides
Add apples and ½ to ¾ cups of excess juice to pie pan.
Cover with crumb topping.
Use a pie crust ring or foil to cover the crust for the first 40 minutes of baking.
Bake for 55 minutes and allow to cool for at least 2 hours before cutting into and serving.
