Apple Crumb Pie
Thinly sliced McIntosh apples in cinnamon sugar under a buttery crumb topping, baked at 400°F for 40 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills makes her apple crumb pie with McIntosh apples, peeled and sliced thin, a job she says is much easier with an apple wheel. The apples are tossed with cinnamon sugar and covered with a simple crumb topping of sugar, flour and butter.
Ingredients
Filling
- 1 9-inch pie shell
- 5 to 7 apples (Sandra uses McIntosh)
- 1/2 cup sugar mixed with 1 teaspoon cinnamon
Topping
- 1/4 cup sugar
- 3/4 cup flour
- 1/3 cup butter
Instructions
- Slice. Peel and core the apples and cut them into thin slices, being careful to remove the seeds.
- Fill. Combine the apples with the cinnamon sugar and pour into the crust.
- Topping. Work the sugar, flour and butter into crumbs and sprinkle over the filling.
- Bake. Bake at 400°F for 40 minutes.
Tips
- Sandra's book calls for a baked pie shell. If you use an unbaked one, it bakes right along with the filling; with a prebaked shell, cover the edge with foil so it does not over-brown.
- Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.
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