For added texture and extra sweetness in your apple pie, sprinkle a sweet crumb mixture of flour, butter and brown sugar over the apples. Impress the in-laws and everyone else in the family with this most delicious twist on a traditional baking recipe. This will be your new go-to apple pie recipe.
3 pounds Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
How to Make It
Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.
Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.
In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.
Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.
Perfect for any holiday, this classic apple pie dish is sure to please. Serve warm with a soft scoop of vanilla ice cream or even an ice cream with a caramel flavor, like dulce de leche. This recipe can also be reheated for that same fresh out of the oven effect.
I was expecting people for lunch, so I decided to whip up something to have fresh-off the oven for desert. By the time I served everyone, I started seeing plates held up for a second round! I served it over Haagen Dazs Vanilla Ice Cream while the apple pie was still hot from the oven. The crust was delicious and the crumb-top totally worth the trouble! No more apple pies for me, just this one!
this is great--especially for those of us who don't make pie crust that well so avoiding double crust is a god-send. Made two for thanksgiving to take to two different functions and got rave reviews both places.
I actually messed up and put 1/4 cup brown sugar in the apples--even with that this was delicious! This will be my go-to recipe--although I think it would be better with all granulated sugar in the apple mix, and maybe a little more cinnamon.
I made this pie for my boyfriend. It was so popular with his family that his mother, who had a weak stomach, ate more than he did! The recipe was made easier because I used store-bought crusts. As such, the rest was incredibly easy. This is a great recipe; I'll definitely use it again for special occasions.
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