When I first started making the pies for the holidays, I made it simple and bought frozen pie crusts in an aluminum pan. After many years, I decided I’d try making homemade pie crust for my pies. I tried a few different recipes and just found that it didn’t really make any difference in the final product.
I’ve tried the No-Fail Pie Crust, the one with vinegar in it, and the one that you just mix together in the pan. I actually liked the one that you mix directly in the pie pan, but it really wasn’t worth the extra effort and money necessary to make it. I do buy the refrigerator crusts now because they don’t crumble or break apart, they are easy to use.
The first step is to peel, core, and cut five cups of apples. I use the same method to do this as I demonstrated for the Waldorf Salad. I like to use Red Delicious or Gala apples for baking. Frequently I use older apples because my family does not like any crunch in their apple pie, so this is a good way to use up older apples. Actually, I have prepped the apples for my Christmas pie already. They will turn brown in the freezer and be liquidy when they are thawed but I dump it all in and add the other ingredients anyway and it turns out great!
Stir this together and pour into pie crust in pie pan.
Now for the crumble topping. Flour, Sugar, and Butter are mixed together with a pastry blender. This year my butter was a bit too soft and so its consistency was a little off but still tasty.
Unfortunately I did not get a picture of an individual slice. At least I got a picture of the baked pie. I’ll try to remember to get a picture at Christmas.
I hope you will try this pie and enjoy it as much as we do.
Until next time, God bless,
- 5 cups peeled, cored, and cubed apples
- 1/2 cup sugar
- 2 Tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 Unbaked pie crust (I use refrigerated)
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup butter
- In a bowl, combine first five ingredients.
- Spoon into pie shell.
- For the topping, combine sugar and flour; cut in butter until mixture resembles course crumbs.
- Sprinkle over pie
- Bake at 400º for 10 minutes.
- REDUCE heat to 375º and bake for 40-45 minutes or until topping is browned and apples are tender.
- Cover crust edge with foil during the last 15 minutes if it is getting too brown. I use glass pie pans and don't have a problem with this, although I should have baked it a few minutes longer this year.
- Cool completely before cutting.