1 stick unsalted butter, cold and cut into little cubes
1/2 teaspoon salt
1 1/2 teaspoons sugar
3 tablespoons ice water
6 green medium apples, peeled and thinly sliced
2/3 cup white sugar
2 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Juice from half a lemon
1 cup flour
1 teaspoon cinnamon
1 cup brown sugar
1 cup oats
1 teaspoon lemon zest
1/2 cup butter, softened
Instructions
Make crust- Add 1 cup flour, butter, salt, and sugar in a food
processor and pulse until it looks like a crumbly mixture.
Add in 1 tbsp of ice water, pulsing after each addition, until mixture
can be pinched and held together.
Place dough on a clean surface and gently work into a round disk,
don’t over knead.
Wrap in saran wrap and refrigerate for at least 1 hour.
Filling- Cut up apples and place in a bowl along with the sugar, 2
tbsp flour, cinnamon, nutmeg, salt, and lemon juice.
Mix well to coat the apples and let sit.
Crumb Topping- Combine all 6 ingredients until nicely crumbly.
Heat oven to 425 degrees F.
Take out pie crust and allow to come to room temperature in 5
minutes or so.
Roll out into a 12 inch circle on a floured surface, adding flour as
necessary to avoid sticking.
Place in a 9 inch pie pan and gently press evenly on the sides
Add apples and ½ to ¾ cups of excess juice to pie pan.
Cover with crumb topping.
Use a pie crust ring or foil to cover the crust for the first 40 minutes
of baking.
Bake for 55 minutes and allow to cool for at least 2 hours before
cutting into and serving.
Originally Submitted
1/27/2015
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