I absolutely fell in love with this recipe, I am a big fan of Apple Crisp, so finding this made my day!
Id rather have a pie with the crumby and crisp topping then more pie dough on top like a traditional Apple Pie, how bout you?
Apple Crumb Pie
1 1/2 cups flour
1/2 teaspoon salt
1/4 cup vegetable shortening
1/4 cup butter
4-5 tablespoons ice water
Butter a 9 inch pie pan and set aside. In a large bowl, combine the flour and the salt. Cut in the shortening and butter using a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about 1/8 inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Flute the edges. Cover the pie plate with a piece of plastic wrap and place in the freezer for at least 30 minutes or overnight.
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
5 cups thinly sliced and peeled tart apples, about 5 medium ( Granny Smith is great )
Preheat oven to 375 degrees. In a large bowl mix together the sugar, flour, nutmeg and cinnamon. Add the sliced apples and gently combine. Transfer into prepared pie crust.
3/4 brown sugar, packed
1/2 cup flour
1/2 teaspoon cinnamon
6 tablespoons butter, cold
In a medium bowl combine the brown sugar, flour and cinnamon. Cut the butter into about 1 inch pieces and add to the topping. Using a pastry blender or a fork, cut the butter into the topping until the mixture starts to hold together. Sprinkle topping across the pie.
Loosely cover pie with foil and place pie on a baking sheet. Bake for 15 minutes, then remove foil and bake an additional 35 to 40 minutes, until the top is golden and the apples are tender. When pie is done, remove from oven and let cool for a few hours on a cooling rack.
*Make ahead- Instead of baking pie, you can cover it tightly with foil and freeze up to 3 months. When ready to bake, just cover the edges with foil for the first 40 minutes of baking time. Bake for about 1 hour 20 minutes to 1 hour 25 minutes.
It’s AMAZING just out of the oven with some Vanilla Ice Cream