It has been fourteen months since the first time I made apple pie. After some feedback from viewers, I decided it was time to revisit the recipe and add some punch. Thanks to the crumb topping and smaller apple slices, that punch was achieved. This one is definitely worth giving a try!
Ingredients:
- Pillsbury ready made pie crust
- 6 cups sliced and cubed medium sized McIntosh or Jonathan apples
- 3/4 cup sugar
- 1/4 cup flour
- 3/4 tsp cinnamon
- Dash of salt
Crumb Topping:
- 1 cup flour
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 stick margarine
Directions:
Preheat oven to 425. Take stick of margarine for topping out of fridge, cut into small pieces in bowl and set aside to warm to room temp.
Place crust in 9 inch deep dish pie pan. Mix together sugar, flour cinnamon, salt. Peel, core and slice apples, then cut into cubes about the thickness of a plain M&M and the size of a peanut M&M.
Stir apples into sugar mixture coating all the apples. Turn into pie crust.
To prepare crumb topping, mix together flour and brown sugar. Add the sliced margarine.
Mix with fork, smashing in the margarine until mixture is crumbly.
Sprinkle mixture evenly over the apples. Cover edges of pie crust with foil so they don’t burn.
Bake approx 50 minutes (ovens vary so keep and eye on the topping) at 425. Check after 40 minutes. If crumb topping is properly browned cover entire pie loosely with a piece of foil to prevent topping from burning.
Let pie cool for about 30 to 45 minutes.