Apple Crumb Pie
The crust and topping of this recipe comes together quickly in the food processor. This Apple Crumb Pie is great when it is slightly warm and has a big scoop of vanilla ice cream served on top.Plan Ahead Note: the shortening and the butter need to be cubed and chilled, and the crust needs to be refrigerated for 45 minutes.
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 1 ½ teaspoons granulated sugar
- 6 Tablespoons butter cold and cut into pieces
- 3 Tablespoons shortening cold and cut into pieces
- 3-6 Tablespoons cold water
Filling
- 1 lb. McIntosh apples
- 2 lb. Granny Smith apples
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
Topping
- 1 cup all-purpose flour
- ¼ cup dark brown sugar packed
- 1 teaspoon ground cinnamon
- ½ cup butter cold and cut into pieces
- ¼ teaspoon salt
Instructions
Crust
- Combine flour, salt, and sugar in a food processor.
- Add the butter and shortening and pulse to form coarse crumbs.
- While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together.
- Turn dough out onto lightly floured surface and knead just until smooth.
- Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
- On a lightly floured surface, roll the dough into a circle about 14" in diameter. Place a piece of wax paper over the dough and carefully roll it up around the rolling pin. Gently unroll and place in a 9" pie plate. Crimp the edges and refrigerate.
- Preheat oven to 375°.
Filling
- Peel and core the apples and slice thinly. Gently toss them in a large bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust.
Topping
- Combine flour, sugar, cinnamon, and salt in a food processor.
- Add the butter and pulse to form large crumbs.
- Sprinkle over apples. Bake at 375° for 1 hour or until golden brown. Let cool 45 minutes before serving.