Saturday, October 1, 2011

Apple Pie with Crumb Topping

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Today is the first perfect fall day we've had all year, and let me tell you what...here in South Carolina, we deserve a perfect fall day. I've said this time and time before, but I will never adjust to the heat and humidity that comes with southern summers. Same with my hair. So you'd think I would be spending this perfect day wearing a jean jacket and wandering around some apple orchard, but I've settled for re-runs of the Housewives of Atlanta. I did, however, make up for my lack of fall spirit with this pie.

That's where I'm at in life.

Ingredients (for pie):

  • 1 pie crust
  • 4-5 Granny Smith apples
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Ingredients (for topping):
  • 1/2 cup packed brown sugar
  • 1 stick butter
  • 1 cup flour
Directions (for pie):
  • Peel, cut and core apples. Place in pie crust.
  • In a medium sauce pan, melt butter.
  • Add the rest of the pie ingredients and stir. Bring to a boil.
  • Pour filling evenly over apples in pie crust.
Directions (for topping):
  • In a medium bowl-and using hands-combine all three ingredients until it's a nice, crumbly mixture.
  • Top pies generously with crumb topping.
  • Bake at 350 for 35-40 minutes until crumble topping is golden brown.
  • Serve with vanilla ice cream.
It's really much simpler than it looks at first glance, especially if you buy store-bought crust. Serve warm with cinnamon ice cream and enjoy!

Love and fall...finally,
Rachael

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