Recipe

Ultimate Apple Crumb Pie 2009 Recipe

Add Step-by-Step Photos	Momoften / All my dishes 11 months ago There are, it seems, thousands of recipes for apple pie. I am on a mission to narrow my cookbook down to just one of each type of recipe - the ultimate! recipe. After reading through a myriad of recipes, I gleaned what looked the most interesting a... More Prep:30m Cook:60m Servings:12	Momoften
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Ingredients

1 pie shell

3 pounds (8 cups) apples

3 cups water

3 tablespoons lemon juice

1/2 cup packed brown sugar

1/4 cup white sugar

2 tablespoons flour

1 1/2 tablespoons cornstarch

1 teaspoon cinnamon

1 teaspoon vanilla extract

2 tablespoons butter

Crumb Topping:

1 cup flour

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup oatmeal

1 teaspoon cinnamon

4 tablespoons cold butter

Directions

Choose your favorite pie crust and line one 9-in pie pan. Set in the refrigerator to chill while you prepare the filling.

Preheat the oven to 350*F. Place a baking stone and/or non-warping cookie sheet in the oven at this time.

Fill a bowl with about 3 cups of water and 3 tablespoons of lemon juice. (If you don't have lemon juice you can use 1.5 tablespoons vinegar or even 1/2 cup white wine.) Peel, core and slice the apples 1/4" thick and put into the acidulated water (lemon water).

Combine the brown sugar, white sugar, flour, cornstarch, cinnamon and vanilla in a small bowl.

Using a strainer, drain the apples and put back into the large bowl.

Pour the sugar mixture over the apples and gently toss until all the apples are coated.

Remove the pie crust from the refrigerator. Poke a few columns of holes in the bottom of the crust with a fork or brush with a beaten egg white.

Pour the apples into the crust and mound up. Press down lightly to make sure the apples are all nestled together. Dot with the butter. (Note: there is no salt in this recipe since I use salted butter. If you use unsalted butter you may want to add a pinch of salt, about 1/8 teaspoon to the sugar mixture.)

Place a piece of aluminum foil on top - don't seal the edges.

Put onto the cookie sheet in the oven. Bake for 30 minutes.

Meanwhile, prepare the Crumb Topping. You can use a pastry blender, two forks or a food processor. Combine all the ingredients until the butter is fully incorporated. (Note: Again, I use salted butter. If you use unsalted butter you may add about 1/4 teaspoon of salt.)

Remove the pie on the cookie sheet from the oven after the 30 minutes. Remove and set the foil to the side, you may need to use it later on. Pour the crumb mixture onto the pie, starting in the middle and carefully distributing it to the edges. Press down lightly to keep it from rolling off.

Return the pie on the cookie sheet to the oven and bake an additional 30-50 minutes. Cover the pie with foil once the edges begin to brown. Bake until the edges are golden brown and you can see some of the juices bubbling up the edges.

Cool on a wire rack for no less than 1 hour. It seems to be just the right temperature and the juices have cooled just right at about 3 hours.

Cut into 12 slices. Store any uneaten pie in the refrigerator. You can warm it up in the microwave.

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Comments

henrie 11 months ago said:
Sounds good to me, you have my 5

juels 11 months ago said:
This does sound wonderful! Love the oatmeal in the topping here too! I'm always on the look out for new apple recipes, thanks for the great post!

krumkake 11 months ago said:
Love the recipe - love the picture! I know we will enjoy this one...thanks you.

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