CRUMB-TOPPED APPLE PIE
Many of our family traditionalists favor Judy’s Apple Pie, but if you are looking for a slightly different apple pie, try this:
N.B. Filling ingredients must be combined and refrigerated overnight or at least three hours in advance!
3 lbs. apples such as Cortland, Rome or Macoun, peeled and thinly sliced
1 1/2 cups granulated sugar
3/4 cup light brown sugar
1 tsp. grated lemon rind
1 tsp. grated orange rind
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ginger
1/2 can evaporated milk
1 cup granulated sugar
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup butter
To make crumb topping: Combine all topping ingredients, and blend with a fork or pastry blender until texture is even.
If you need directions, click here for a basic pastry recipe for an unbaked pie crust.
Preheat oven to 350 degrees F. Roll out crust, place in pie plate and crimp edges. Spoon filling into crust. Sprinkle crumb topping evenly over filling.
Place pie in a large paper bag. Fold end tightly, and bake 1 hour or until crumb topping is golden brown.
This recipe has been kitchen tested.
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