Apple Crumb Pie

 

It’s Thanksgiving and the Detroit Lions are on the TV.  They are winning as of right now.  Come on Lions!  My handsome husband was just dispatched to the local grocery store for more Boursin cheese for the Boursin Stuffed Mushrooms that my daughter is making.  The mushrooms are so big that we have to double the recipe.  So off he goes on what I hope is the final grocery store run.

The house smells great because the Apple Crumb Top Pie just finished baking.  I made a Pumpkin Dessert Roll a couple of days ago and I looked up the recipe on my recipe index on my blog.  Re-reading the blog post  mentioned that I would later be posting the recipe for this Apple Crumb Pie.  Well, for some reason I never got around to it till now.

Here is the recipe.    I have to give credit where credit is due.  This is a Better Homes and Gardens recipe and I have been making it for years.  It’s delicious!

Apple Crumb Top Pie

Ingredients:

1/2 15 ounce package rolled refrigerated unbaked piecrust (1 crust)

6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)

1 tablespoon lemon juice (optional)

3/4 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

    

Directions:

Preheat oven to 375 degrees F. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Ease piecrust into plate without stretching it.

Crimp edge as desired. Sprinkle apples with lemon juice.

In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices; gently toss until coated.

Transfer apple mixture to the piecrust-lined pie plate. 

    

Crumb Topping

Ingredients

1/2 cup all-purpose flour

1/2 cup packed brown sugar

3 tablespoons butter

Directions

1. In a medium bowl, stir together all-purpose flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Sprinkle with Crumb Topping.

To prevent overbrowning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly.

Cool on a wire rack. To serve warm, let pie cool at least 2 hours. Makes 8 servings.

Can you smell that cinnamon apple pie aroma??

I am so grateful to all you who read my blog and take the time to leave comments.  I have met so many kind and wonderful people in this blogging world.   Thanks to you all for stopping by and I wish you and your family a Happy Thanksgiving!