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Crumb Topped Apple Pie Makes 1 9-10 inch pie |
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| 4 pounds | medium-large granny smith apples, peeled and sliced thin |
| 2 teaspoons | ground cinnamon |
| 1/4 cup | light brown sugar, firmly packed |
| 1/4 cup | sugar |
| 1/2 cup | sour cream |
| 1/4 cup | all purpose flour |
| 1 teaspoon | lemon zest |
| 3/4 cup | dried cranberries or cherries (optional) |
| 2 ounces | unsalted sweet butter |
| 1 recipe | flaky pie dough |
| Crumb Topping | |
| 1/2 pound | unsalted sweet butter |
| 2 cups | rolled oats |
| 1 cup | all purpose flour |
| 1 1/3 cup | sugar |
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Make the crumb topping. In a food processor or with your hands, combine the flour, sugar and oats. Process for about 15 seconds. Cut the butter into small pieces and add to the flour mixture. Pulse until the mixture become crumbly. Set aside. **Any leftover topping should be frozen in sealed bags. It's very handy to have around for any type of fruit crisp. Prepare the pie filling. Macerate the apples in the sugar, brown sugar, cinnamon, zested citrus, and dried cherries (if using) for 30 minutes. In a large saute pan, cook the apple mixture over medium heat for about 10 minutes to release juices. Remove from heat and cool completely. Spoon the apple mixture into prepared unbaked pie shells and top with pieces of butter. Generously cover the apples with crumb topping. Bake at 350 for 1-2 hours depending on your oven. *To save your oven, put the pie plate on a baking sheet lined with non-stick aluminum foil before baking. The pie will bubble up and over the sides during baking and its a mess. |
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