Apple Pie with Crumb Topping

October 31, 2009

This crumb and pecan topped pie is best served while it’s still warm and bubbly.  I used a combination of granny smith and gala apples for this one.  Macintosh and Rome apples work well too.  Just pick what you like or what looks good in the market.

  • KBP_2556Apples, about 8
  • Pie Crust, make your own or cheat like I do and use the refrigerated kind
  • Brown Sugar, about 3/4 cup
  • Cinnamon. a teaspoon or so
  • Corn Starch, 1/4 cup or so
  • Vanilla
  • Flour, 1 and 1/4 cup
  • White Sugar, 3/4 cup
  • Butter,  2 sticks plus a bit more for buttering the pan
  • Pecans, about a cupKBP_2565Butter the pie pan and gently press the crust into it.  Set it aside.KBP_2569Peel the apples.KBP_2573Core and slice them.  This gadget makes it much faster and easier.KBP_2583Combine the apples, the  brown sugar…KBP_2584…the cinnamon and the corn starch.  Stir gently until the apples are well coated.KBP_2611Spread the apples into crust.  Sprinkle with a bit of vanilla.  Cut about half a stick of butter into thin pats and arrange them over the top.KBP_2600Combine the flour and white sugar in a bowl.KBP_2603Using a pastry blender or a fork, cut in the remaining  butter.  Mix in pecans.KBP_2617Sprinkle the topping over the apples. It’ll be a lot so you’ll have to mound it on top and be careful to keep it from spilling over.KBP_2638Place the pie in the bottom half of the oven and bake at 350 for 75 to 90 minutes.  You might want to put a baking sheet beneath it to catch any drips as it starts to bubble.   Remove it from the oven and let it cool on a rackKBP_2642The day I made this pie was quite rushed and I didn’t let it bake or cool quite long enough so it looks more like cobbler here but it still tasted delicious.  Serve it warm with vanilla ice cream on the side.
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