Apple Crumb Pie

I was headed to a mother’s day bbq with Gary’s family, and I wanted to make a dessert. The unanimous vote was for apple pie. I found this recipe on allrecipes.com and tried. The first ever apple pie I made was also from all recipes (I have not made it since I’ve started blogging yet).

This was a great alternative to the lattice top pie I’ve made before. The taste was pretty good, but the crumb got a little soggy, and it was slightly liquidy when I sliced into it. I baked it the night before to be eaten on Sunday. I think it was because I was heading out the door after I baked it, and covered it partially when I left the house. Otherwise, it was a great pie…nice and tart and sweet.

Apple Crumb Pie:
Source: All Recipes

Ingredients:
1 (9 inch) pie shell (I used homemade recipe here, but used margarine instead of butter)
6 cups thinly sliced apples (I used 6 granny smith apples)
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional) (I did not use)
1/2 cup chopped walnuts (optional) (I did not use)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter (I used margarine)

Directions:
Preheat oven to 375 degrees F (190 degrees C).

Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.

In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. I folded over the excess pie crust over the apples (This is optional. You can also trim it off). Cover top loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.