Deep Dish Crumble Top Apple Pie
Deep Dish Crumble Top Apple Pie
This is the best apple pie I have ever made..
Everyone loves it & Im asked over & over to make one for just for them
so they dont have to share. ;)
This is the crust I always use when I make it but
feel free to use any crust you like. You will need 1 bottom crust. This recipe
makes 2 crusts and I usually will make fried pies with the extra or save it for another pie.
This recipe is made in a food processor but you can always make it by hand if you like.
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DEEP DISH CRUMBLE TOP APPLE PIE
PIE CRUMBLE TOP 6 Cups Apples 1 Cup Brown Sugar 1/2 cup Sugar ½ Cup Flour 3 Tablespoons Flour ½ Cup Oats 1 teaspoon Cinnamon ½ cup Butter, room temperature. 1/8 teaspoon salt
Peel, core & slice apples thinly. Sprinkle the next 4 ingredients over the apples and mix until covered. Add the apples into the pie pan. Mix the Crumble Top, gently by hand. Pinch the ingredients together using your fingers or with a fork until it resembles coarse crumbs, then spread evenly over the top of the apples. Bake at 375° for 25 minutes with foil/crust protection, then remove & bake additional 25-30 minutes until pie is caramel colored and bubbly. I bake my pies on a preheated cookie sheet on the lower rack for the first 25 minutes, then when I remove the crust protection, I raise it to the top rack. This provides a better bottom crust.
Original recipe from Marcia Brooks, via Emerril Lagasse Pie Contest in 2001 The original recipe includes sprinkling the baked pie with toasted pecans and caramel. My taste testers prefer it without it. |
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