Crumb Topped Apple Pie

My dad sent home with us a large bag of apples from his apple tree. We made a Crumb Topped Apple Pie for yesterday's dessert. First, J and Miss M peeled and cored the apples using our Apple Peeler Corer from Pampered Chef. I love that gadget!

We filled a ready made pie crust (I use Marie Callender's Deep Dish Pie Crusts.) with 5 cups of peeled and sliced apples. I would recommend using a tart apple because the topping is sweet.


Combine sugar, flour and cinnamon for the filling and sprinkle it over the apples in the pie pan.

Next, combine the topping ingredients and sprinkle that over the filling. Be sure to use cold butter in the topping. It will make it crumblier. (Is that even a word?!)

Bake on an aluminum foil covered baking sheet on 450 degrees for 10 minutes, then reduce to 350 degrees and back for an additional 50-60 minutes until filling is bubbly.

Enjoy!

Crumb Topped Apple Pie

1 pie shell for a 9 inch pie (I used a frozen Marie Callender's Deep Dish Pie Shell)

FILLING:
5 large tart apples, peeled and thinly sliced
2/3 cup sugar
5 teaspoons all-purpose flour
1-1/4 teaspoons ground cinnamon

TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter

Directions

•For filling, place apples in crust. Combine the sugar, flour and
cinnamon; sprinkle over apples.

•For topping, combine flour and sugar in a small bowl; cut in butter
until crumbly. Sprinkle over filling. Bake at 450° for 10
minutes. Reduce heat to 350°; bake 50-60 minutes longer or until
topping is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 8 servings.


Thank you for stopping by!

~peace and blessings~

Lisa