Tuesday, January 24, 2012

CRUNCHY TOPPED APPLE PIE

pastry for a 1 crust pie

TOPPING:
1/2 cup all-purpose flour
2 tbsp whole-wheat flour
1/2 packed cup brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 cup cold butter, cut into small pieces

Mix the flours, sugars, and cinnamon together in a medium bowl.  Cut in the butter using your fingers or a pastry blender, until the mixture forms moist, coarse, crumbs that clump together easily.  Set aside.

FILLING:

7 medium to large Granny Smith apples
1 tbsp lemon juice
1/2 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Place the oven rack in lowest position.  Preheat oven to 450 degrees.

Line a pie plate with pie crust as the package directs.  Flute or crimp the edge.

Peel, quarter, and core the apples; cut into 1/8-inch thick slices.  Put into a large bowl; toss with the lemon juice until coated. 

In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.  Sprinkle mixture over the apple slices and toss to coat.  Layer the apples in the pie shell mounding higher in center.  Pat topping evenly over the apples to form a top crust.

Place the pie on a baking sheet and place in the preheated oven.  Bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and bake 45 minutes longer.  (If topping starts to brown too quickly, drape aluminun foil over the pie but don't seal. 

Cool pie completely on a wire rack before cutting to serve.

Excellent served with a scoop of ice cream on top!
                                            

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