Crumbly apple pie

Yield: 8 Servings

Measure Ingredient
\N \N CRUST -- recipe
1 cup Flour
½ teaspoon Salt
⅓ cup Vegetable shortening --
\N \N Chilled
¼ cup Water -- ice cold
\N \N FILLING -- recipe
7 mediums Granny Smith apples --
\N \N Peeled, cored, chop
\N \N Sliced thin
½ cup Sugar
¼ teaspoon Cinnamon -- ground
¼ teaspoon Nutmeg -- ground
¼ teaspoon Salt
\N \N TOPPING -- recipe
¾ cup Brown sugar -- firmly
\N \N Packed
¾ cup Flour
½ teaspoon Nutmeg -- ground
⅓ cup Butter -- chilled, cut in
\N \N Pcs
45 \N Minutes preparation
30 \N Minutes chilling
35 \N Minutes baking
\N \N Date: Wed, 16 Oct 1996 22:01:33

1 Place oven rack in lowest position. Preheat oven to 400 degrees.

2 To prepare crust, in a medium bowl, mix together flour and salt.

using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.

3 Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

4 On a floured surface, using a floured rolling pin, roll dough into a 12" circle. Fit into a 9" pie pan. Trim excess dough, leaving a 1 inch overhang; make a decorative edge.

5 To prepare filling, mix together all ingredients. Spoon into crust.

6 To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture utnil coarse crumbs form. Sprinkle apples evenly with topping.

7 Bake pie until topping is lighlty browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil.

Transfer to a wire rack to cool.

Recipe By : Home Baking 07-11 ~0400

Similar recipes