It is still in the 90's around here, but I am going to drag fall in kicking and screaming if I have to! Nothing says fall like the most delicious Apple Pie that you will ever eat, and I do mean EVAH! It has a crumb topping so it's kind of a combo of an apple crisp and a traditional pie. Trust people, this is worth the muffin top that is soon to follow! I come from a long line of pie bakers so I know what I'm doing here. Remember my
Blueberry Cobbler, well I love this one even more!
Kick Ass Apple Pie...
First you will have to make...that's right, I said make...your very own pie crust from scratch. It is soooooooooooo very easy people I promise.
Pie Crust
2 cups all purpose flour
1 tsp salt
2/3 cup vegetable shortening (this makes a very flaky crust, you could also do half shortening and half butter if you want a more flavorful crust)
5-7 T ice water
-Combine flour, salt, and 1/3 cup of the shortening with a pastry blender until the mixture is broken up
-Add the other 1/3 cup of shortening to the mixture and continue to blend until it resembles peas. Don't over mix
-Gradually add the ice water 1 Tablespoon at a time until the dough holds together just enough without being too wet or too dry
-Roll out crust and place into a deep dish pie plate
Crimp the edges (yikes on the really bad pic!)
Filling
9-10 peeled and sliced medium Granny Smith Apples
2/3 cup sugar
1/4 -1/2 cup all purpose flour (I've done it both ways, it depends on how many apples you use in your filling)
3/4 tsp cinnamon
1/2 tsp ground nutmeg
pinch of salt
-Heat oven to 425 degrees.
-Peel your apples (or make your husband do it like I did!)
Peel 9-10 medium Granny Smith Apples
-Mix sugar, flour, spices, and salt in a bowl
-Pour over sliced apples and mix thoroughly
-Place apple mixture into your tasty made from scratch pie crust
Crumb Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
-Mix ingredients in bowl until crumbly
Place Crumb topping over pie filling
- Place pie in oven. Bake for around 10 minutes and then loosely cover with foil (just lay a sheet over the top) to prevent over cooking the crust and crumb topping
-Bake an additional 30-40 minutes
-you may need to remove the foil towards the end of baking to brown the crust a bit
And then eat!