My grandmother, "Mutti" Mildred Haffner , taught me how to make apple pie and crust from scratch when I was about 12 yrs old. I personally find it easier to buy a crust than to spend the time making it. I have modified this recipe to have a crumb topping. This pie is wonderful served warm with a pat of butter melted over the top.
INGREDIENTS
3 lbs granny smith apples, peeled, cored and sliced
1 C sugar
1 T apple pie spice
1 stick butter
2 T instant tapioca
2 T instant tapioca
1 9" deep dish pie shell, thawed if frozen
TOPPING
3/4 C rolled oats
3/4 C all-purpose flour
3/4 C brown sugar
1 stick butter, softened
DIRECTIONS
Preheat oven to 350*F. Mix in large bowl the apples, sugar, apple pie spice and 2 tablespoons of tapioca. Place the pie shell on a aluminum foil lined cookie sheet, being certain the edges are inside the pan. This is to catch any juices that spill over so they don't burn in the bottom of the oven.
In the pie shell, sprinkle the other 2 tablespoons of tapioca in the bottom. Arrange apples in pie shell - it will be well over the top. (The apples will cook down significantly when baked). Slice the stick of butter and evenly arrange over the top of the apples.
In medium bowl, mix in topping ingredients using a fork, until it is a crumbly mixture.
Using your fingers, carefully place crumb topping on top of the arranged apples, breaking the topping apart into smaller pieces if necessary.
Place pie with the cookie sheet in the oven on the middle rack. Be sure middle rack is placed so the top of the pie is in the center of the oven. Bake for about an hour or until a knife inserted into the pie easily goes through the apples.
Let pie cool for 30 minutes before cutting, if you want to eat it warm. Refrigerate any leftovers.
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