What a perfect day to bake an Apple Pie! It’s a beautiful autumn day today! The sun is shining as the last of the leaves slowly fall to the ground. Inside our house the smell of Apple Pie baking in the oven is making the whole day just perfect! I’m so excited for Thanksgiving! Family’s starting to arrive, we’re finalizing the menu and plans for the big day!! Drew and I are hosting dinner at our house this year, which is nice because I don’t have to travel with any food. I thought I’d share this recipe my friend, Jacquie, gave me a couple of years ago. It’s the best Apple Pie recipe you’ll ever taste. Jacquie says it’s made her a “pie snob”! She can’t eat any other kind 🙂
Don’t be afraid of this crust… it’s simple and practically fail-proof! Really, just 4 ingredients and your on your way to the perfect pie crust!!
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...
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
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:
Mix sugar, flour, spices, and toss lightly with apples.
Spoon into unbaked pie shell.
Topping:
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.
Totally agree 🙂
awesome!!!