Today's recipe I am sharing is a new recipe I just recently tried after our trip to the apple orchards. I usually like to buy Granny Smiths for baking but they only had yellow delicious and Jongold. These proved perfect to be perfect for what I wanted to do.
I must admit to you all that I am not a homemade crust kind of girl, so I hope you are not offended when I tell you to start with a pre-baked crust. Of course you can make your own and I am sure it will be 100% better but I just don't have the patience and usually the planning to have the crusts prepared in time for my baking adventures. I usually have a few pre made crusts in my freezer for such spontaneous baking moments. The most daunting part of cooking with apples is when you have to peel, core and slice them. We have a victorian apple peeler but it can be fickle so I end up usually have to at least cut and slice them on my own. No biggie b/c the reward is worth it. This recipe is from Better Homes and Gardens and chose it because as much as I love a double crust apple pie, but I did not have another pre made crusts that you could roll out and 2 the thought of a struesal topping made my mouth water.
I hope you enjoy this recipe and please come and visit Close to Home soon. You can find Close to Home also at Facebook, Twitter, Pinterest or G+. Let me know you were visiting from Additcted to Recipes and I will definitely be following you back. Have a great October.
Apple Crumb Pie Recipe compliments of Better Homes and Gardens
- 1/2 15 ounce package rolled refrigerated unbaked piecrust (1 crust)
- 6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)
- 1 tablespoon lemon juice (optional)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
1.Preheat oven to 375 degrees F. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Ease piecrust into plate without stretching it. Crimp edge as desired.
2.If desired, sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices; gently toss until coated.
3.Transfer apple mixture to the piecrust-lined pie plate. Sprinkle with Crumb Topping (See below for instructions). To prevent overbrowning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours. Makes 8 servings.
Crumb Topping Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 3 tablespoons butter
In a medium bowl, stir together all-purpose flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
THANKS Maria for sharing this delicious sounding recipe! Perfect timing for apple harvest time!