Apple Crumble Top Pie:
8 apples (I prefer Granny Smith or a nice hard tart apple)
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
1/2 cup sugar
1/4 cup flour
Peel, core and slice the apples very thin. toss with lemon juice and rind. sprinkle sugar and flour on top and coat evenly.
Pour into a heaping pile in a 9″ pie shell. (I’m going to admit lately I’ve been buying pre-made pastry dough.) This is going to look like way too many apples…but I promise it cooks down, so let it be a big heap!
For the topping:
1/2 C sugar
1/2 C flour
1 Tablespoon Cinnamon
1/4 teaspoon mace
1/4 teaspoon ginger
1/4 cup (1/2 a stick) of softened butter
Combine all the dry ingredients and cut in the butter until crumbly. The tricky part is sprinkling this topping on the apples without it rolling down the sides of mount apple. I cover the crust of the pie with tin foil for oct of the baking and find it helps to put it on before sprinkling the topping…it kind of helps hold it in.
Bake 375 degree oven for 1 hour. Remove the tin foil the last ten minutes so the crust can brown up.
Tips: Bake the pie on a cookie sheet, because there will most likely be spillage that you won’t want on the bottom of your oven.
Put the pie in the oven when you take the turkey out or right before you sit down to dinner. By the time you’re ready for dessert, you’ll have a hot apple pie fresh from the oven!
Try serving with coffee ice cream and make my Grampy, Stubby Starrett, smile down from heaven!