This family favorite is from Mom. This is my brother’s favorite pie, and certainly my favorite breakfast-the-next-day pie. That is, if there is any pie left the next morning.
Crumb-Topped Apple Pie
- A double pie crust (only half is needed)
- 7-8 Granny Smith Apples, pared, cored, sliced
Mix and sprinkle over the apples:
- ¾ c. sugar
- 2 T. flour
- 2 tes. ground cinnamon
- dash of nutmeg
- dash of allspice
- dash of salt
Mix slightly and set aside.
Place one crust in a 9′ pie plate and add the prepared apples. Dot with butter.
For the crumb topping, mix:
- 1 c. flour
- 1 c. quick oats
- ¾ c. brown sugar
- dash or two of cinnamon
- ¾ c. softened butter, cut in
Sprinkle over the apples, but do not pack down. Bake at 400º for 40 minutes, or until the apples are tender but not too mushy. Poke with a skewer to check the apples.
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