Crunchy Crumb Apple Pie

By: Carroll Pellegrinelli, About.com

1 refrigerated ready-to-bake pie crust

Topping:
1/2 cup plus 2 Tablespoons all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) cold butter, cut in small pieces

Filling:
7 medium to large tart apples (about 3 1/4 pounds), such as Granny Smith,
Pippins or Greenings
1 Tablespoon lemon juice
1/2 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Have ready a 9-inch pie plate and a baking sheet. Place oven rack in
lowest position in oven. Heat oven to 450 F.

Line pie plate with pie crust as package directs. Flute or crimp edge.
Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter
(or rub in with fingertips) until mixture forms moist, coarse crumbs that
clump together easily. Filling: Peel, halve and core apples. Cut in 1/8
inch thick slices by hand (or with the slicing disk of a food processor).
Place in a large bowl, add lemon juice and toss to coat. Mix remaining
ingredients in a small bowl, sprinkle over apple slices and toss to coat.
Layer apple slices in pie shell, mounding them higher in center. Pat
topping evenly over apples to form a top crust. Place pie on the baking
sheet to catch any drips. Bake 15 minutes. Reduce oven temperature to 350
F and bake 45 minutes longer or until a skewer meets some resistance when
center of pie is pierced (apples will continue cooking after pie is
removed from oven) and topping is golden brown. (If topping browns too
quickly, drape a piece of foil loosely over the pie.) Cool completely on a
wire rack before serving. Serve with whipped or ice cream.

Source: <http://baking.about.com/cs/piesandtarts/a/crumbapple.htm>


My Notes:
Not my typical apple pie, which I make with 9 to 10 large apples and a
double crust using the recipe on the back of the Crisco shortening can,
but a nice change.
I did not incorporate the 1 Tablespoon lemon juice.
I used Northern Spy apples.
I did add a bit more flour, approximately 1/4 cup (which is just only 1
more Tablespoon than the recipe called for).
I used my Mouli slicer to slice the apples. So quick, so easy!
I used freshly grated nutmeg and Vietnamese cinnamon.
I did bake this pie near the bottom of my electric oven and set it on a
large baking sheet. From experience I knew the pie might drip...it did and
I really hate cleaning that kind of mess out of the bottom of my oven!

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