Apple Pie with Crumb Crust

Apple Pie Topped with Crumb Crust 

Crust
1 C flour
1/2 tsp salt
1/3 C +1 Tbsp shortening
2-3 Tbsp cold water
Combine flour and salt in a mixing bowl.  Cut in shortening thoroughly.  Sprinkle water into flour mixture a little at a time until moistened.  Gather into a ball.  Roll out on a piece of floured wax paper until 1/8″ thick.  Set pie tin on dough, lift up the wax paper, turn over into tin, gently remove waxed paper.  Trim off excess with a knife.

Filling 
5 C sliced granny smith apples (approx3-4) You can peel first, if desired…
1/2 C sugar
2 Tbsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon
Mix sugar, flour, spices, and toss lightly with apples.  Spoon into unbaked pie shell.

Crumb Topping
1/2 C flour
1/2 C sugar
1/2 C butter (cold)
1/2 tsp cinnamon
Mix until crumbly using a pastry cutter.  Sprinkle on top of pie.  Place pie in a paper sack, fold down edge, crease.  Bake 350 degrees for 1 hour and 45 minutes! DO NOT PEEK.  Bag must be placed on rack in center of the oven, above heating element.

Note: If you want to decorate the edge of the pie, make an additional batch of pie dough, roll it out, use mini cookie cutters for leaf shape and cut in leaf veins with a knife.  Attach to pie crust edge with egg white.  I lightly brushed egg white on the decorative edge before baking. (Be careful with the edges of the pie putting in and removing from the bag)

The Crust:

4 simple ingredients

Combine flour and salt

Cut in shortening

Sprinkle water over dough and mix until moisted

Roll out on a floured piece of wax paper

until 1/8″ thick

place pie tin on top

and flip it over

Cut off excess with a knife

The Filling:

Ingredients

5 C sliced apples

Add sugar,

flour, and spice and gently mix

Spoon into pie crust

The Crumb Topping:

Combine butter and sugar

Add flour and cinnamon until crumbly

Crumble on top of apple mixture

Place in a brown paper sack

Fold down and crease the edge of sack, place in the center of oven  Bake 350 degrees for 1 hour and 45 minutes

Tear open brown bag and remove

Cool on rack

Decorative Edge:

Make another batch of pie crust, cut out shape with mini cookie cutter

Add in leaf veining with a knife

Use egg white on the bottom of each leaf to attach to pie crust edge

Fun and Festive edge!

There’s something to the brown bag cooking… it keeps all that apple-good flavor right in there the whole time the apple pie cooks!!  You’ll see why I named it “Apple Pie for the pie snobs” with the very first bite! You’ll notice the difference right away.… Enjoy!  And Happy Thanksgiving!!

Yield: 8

Apple Pie for the "pie snobs" out there...

Print

Ingredients

• Crust:
• 1 C flour
• 1/2 tsp salt
• 1/3 C +1 Tbsp shortening
• 2-3 Tbsp cold water
• Filling:
• 5 C sliced granny smith apples, approx3-4 You can peel first, if desired...
• 1/2 C sugar
• 2 Tbsp flour
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Topping:
• 1/2 C flour
• 1/2 C sugar
• 1/2 C butter, cold
• 1/2 tsp cinnamon

Instructions

1. Combine flour and salt in a mixing bowl.
2. Cut in shortening thoroughly.
3. Sprinkle water into flour mixture a little at a time until moistened.
4. Gather into a ball. Roll out on a piece of floured wax paper until 1/8" thick.
5. Set pie tin on dough, lift up the wax paper, turn over into tin, gently remove waxed paper. Trim off excess with a knife.
6. Filling:
7. Mix sugar, flour, spices, and toss lightly with apples.
8. Spoon into unbaked pie shell.
9. Topping:
10. Mix until crumbly using a pastry cutter.
11. Sprinkle on top of pie.
12. Place pie in a paper sack, fold down edge, crease.
13. Bake 350 degrees for 1 hour and 45 minutes!
14. DO NOT PEEK! Bag must be placed on rack in center of the oven, above heating element.