Apple Pie with Crumb Topping

Today’s recipe is another seasonal favorite – Apple Pie with Crumb Topping.

The best part of this recipe is that there’s only one pie crust to make.

I used more apples from of our friend Sven’s wonderful apple tree.

They’re pretty tart and are perfect for this recipe.

I use the Martha Stewart recipe for pate brisee (pie crust) which you can find here. I love that you can make this pie crust in the food processor. I roll it out between two sheets of plastic wrap – it’s easy to move the crust around and easier to clean up.

(This is a one-sided recipe. It says “over” on the card because on the back side was the recipe for graham cracker pie crust. We’ll use that another time.)

Here is the recipe as I made it:

Apple Pie with Crumb Topping

Into an unbaked pie shell, put sliced apples (I used about 8-10 apples but these are small apples from a local tree, not store bought).

Mix together:

1/2 cup white sugar

1 teaspoon cinnamon

Sprinkle over sliced apples.

For the top crust, mix together with a fork or pastry blender:

1/3 cup shortening (I used butter)

1/2 cup white sugar

3/4 cup all purpose flour

Top sliced apples with top crust mixture.

It will look like it won’t all fit on there, but go ahead and put it on.

I put it on by the handful.

Bake 40 minutes at 400 degrees or until top crust is golden.

Go ahead and pile on the sliced apples.

So much sugar and cinnamon goodness!

Put ALL of the top crust topping on.

The crust will be golden brown and crusty.

This is a very good pie recipe.

One of our kids doesn’t like pie crust.

She declared this the best apple pie she’s ever had.

We highly recommend this one!

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