Friday, September 24, 2010

Award Winning Crumb Top Apple Pie

Make your favorite pie crust.  I sometimes use Pillsbury and it turns out fabulous!

Peel, core and dice 4-5 apples to get about 5-6 cups of apple pieces.  I don't like my pie to be overflowing and spill in my oven so I tend to use closer to 5 cups - it also depends on the size and depth of your pie pan.

Add 1/3 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon flour to the apples.  Heat over medium-low heat in a sauce pan and cook the apples about halfway, until they start to get soft, but don't cook them too long or you will have mushy pie!

2/3 cup flour
1 cup brown sugar
sprinkle of cinnamon
1/2 cube (1/4 cup) butter, melted
1/2 cup pecans, chopped
Mix flour and brown sugar and then add the butter.  Don't mix the nuts in, they will burn if they are in the topping, so put the nuts on the pie separately.

Put pie crust into pie pan, add your half-cooked apple filling and then sprinkle the nuts on top of the apples.
Spread the crumb topping on the top, careful to cover the nuts.  Cover the edges of the pie crust to prevent burning.  Bake in a preheated oven at 375 degrees for 30-35 minutes.  Hot pie with cold ice cream is so good!

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