Jeannie's Apple Crumb Pie
Today, Paige shares a beloved family pie recipe in honor of National Pie Day (yay, pie!). Pardon me while I run out and get some Macintosh apples:
I've been making this apple pie -- my mother's recipe -- for over 20 years. If it ain't broke (and gets devoured every time), why fix it...right? Enjoy this recipe today (National Pie Day!) or any day, really:
Jeannie's Apple Crumb Pie
A pastry cutter and apple wedger aren't essential but will quicken prep work.
- 1 9-inch unbaked frozen pie shell
- 5-7 Macintosh apples
- 3/4 cup flour
- 1/2 cup sugar
- 1/3 cup cold butter
- 1/2 cup sugar
- 1 tsp. cinnamon
1. Preheat oven to 400 degrees. Make crumb topping by mixing the flour and sugar in a bowl, then adding the cold butter in pieces. Combine with a pastry cutter or knife and fork. Resulting mixture should be crumbly, and butter should be well incorporated, but in small pieces. Set aside in refrigerator. Mix the sugar and cinnamon and set aside in a bowl.
2. Peel and core one apple at a time, dividing into eight sections. Cut each section again in thirds, creating thin apple slices. Arrange one layer of slices in the pie shell and sprinkle enough cinnamon sugar to cover the apples lightly. Continue peeling, coring, slicing, arranging, and layering the apples, then sprinkling with cinnamon sugar until you've reached the top of the shell. (You will likely have cinnamon sugar left over, so set it aside for morning toast!)
3. Take the crumb topping from the refrigerator and carefully sprinkle tablespoons of the mixture over the pie, trying to cover all the apples.
4. Place pie on baking sheet (to catch any sugary drips) and set in preheated oven. Check the pie after 40 minutes. If the top and crust are not yet golden, bake for another 5-10 minutes.
5. Remove from oven and set on cooling rack. Cool completely before serving. Excellent with or without ice cream. Can be stored on the counter for 2-3 days (if it lasts that long!).
Image credits: Paige Lewin
