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Crumbly Apple Pie


Apple pe


Ingredients Directions

Crust

  • 1 cup all-purpose flour
  • ½ tsp salt
  • 1/3 cup chilled solid vegetable shortening
  • ¼ cup ice water

Filling

  • 7 medium granny smith, peeled, cored and very thinly sliced
  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt

Topping

  • ¾ cup firmly packed dark brown sugar
  • ¾ cup all-purpose flour
  • ½ tsp ground nutmeg
  • 1/3 cup chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400 F. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 Tbsp at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge. To prepare filling, mix together all ingredients. Spoon into crust. To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with aluminum foil. Transfer to a wire rack to cool.


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