This is a favorite just about any season since Granny Smith apples are available year round where we live. Don doesn’t know where the original recipe for Crumbly Top Apple Pie came from , but he has experimented with the type of apple and seasonings over the years. This is his favorite combination. Why don’t you experiment with apples and spices? We would be interested in trying yours, too.
Crumbly Top Apple Pie
1 Pie Crust (Pillsbury brand found in the dairy case is the best)
1/4 C granulated white sugar
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
4 tsp corn starch
4 C Granny Smith apples cored and sliced thin
3/4 C light brown sugar (or natural sugar)
1/2 C butter
This is a simple dessert combining the tartness of the apple with the sweetness of the topping.
Either use a purchased pie crust or make your favorite. Don has even made this with no bottom crust in a flat casserole dish.
Core and slice the apples; thinner slices tend to make a better pie. You can peel them, too but I prefer the peels left on. If you notice the apple slices are starting to turn brown while you are coring and slicing, toss them with a little lemon juice to keep their color.
Toss the apples with the rest of the dry ingredients, being careful that the slices are coated on both sides. Place apple slices in a 9-inch pie pan on the uncooked crust.
Mix the sugar and flour for the top crust. Cut the butter into small bits and toss with the dry ingredients. It’s easier to spread the crust if each bit of butter is coated with dry ingredients so they don’t stick together. Spread the crumbly top mixture over the apples.
Bake in a preheated 400F degree oven for 30 to 35 minutes. The pie is done when the apple juice is thickened and bubbles up through the topping in several places.
Serve either warm or at room temperature. Slice the pie and arrange on dessert plates with vanilla ice cream or whipped cream. Some people like it in a bowl with a little half and half poured on it, especially if there is no bottom crust.