Crumb-Topped Apple Pie

Oxmoor House
one 9-inch pie


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1/2 cup all-purpose flour
1/3 cup sugar
1/3 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
2 teaspoons grated orange rind
1 tablespoon orange juice
7 medium-size cooking apples, peeled, cored, and thinly sliced
1 unbaked (9-inch) pastry shell
Grated sharp Cheddar cheese (optional)


Combine 1/2 cup flour and 1/3 cup sugar in a small mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Set aside.

Combine 1/2 cup sugar, brown sugar, 2 tablespoons flour, spices, orange rind, and juice in a large mixing bowl. Add apples, tossing lightly to coat evenly.

Spoon apple mixture into pastry shell. Sprinkle reserved flour mixture evenly over apples. Bake at 425° for 10 minutes. Reduce heat to 350°, and bake an additional 40 to 50 minutes. Cool before slicing. Serve pie with cheese, if desired.

Created date

February 2010