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Mom’s Apple Pie with Cinnamon & Brown Sugar Crumble Top and Press-in Butter Crust

September 10, 2012
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My Mom used to make tons of pies when the holidays came around. I remember the counter in our kitchen being full of chocolate cream, lemon meringue, banana cream, pecan, and of course our favorite, Mom’s apple pie.

We were a big family with lots of relatives there to celebrate with us. So Mom always made her amazing apple pie using a very large professional 12″ x 18″ baking pan so that we didn’t run of of apple pie before we all had our fill. I still make this larger version every Thanksgiving! Got to have my slice of pie or else somebody’s going to get hurt!

Another thing I remember is getting to make the crust for the apple pie. It wasn’t complicated and you didn’t have to refrigerate it before baking. You just mixed it up, pressed it in to the pan and baked the pie. I don’t remember what that recipe was and Mom has forgotten most of her recipes so I have come up with a new version of this simple and quick crust that compliments the apple pie well.

I have been making this same recipe for going on 10 years and it is always a hit. Enjoy!

Mom’s Apple Pie with Cinnamon & Brown Sugar Crumble Top and Press-in Butter Crust

Preheat oven to 400°F. Makes 8 servings.

Ingredients:

Press-in Butter Crust
1 1/2 cups all-purpose flour
1 stick (1/2 cup) plus 2 tablespoons cold salted butter, cut into 1/2-inch cubes
4 to 6 tablespoons ice water

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/8 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
pinch of nutmeg
2 tablespoons salted butter, melted
2 tablespoons lemon juice

Crumble topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1 stick (1/2 cup) chilled salted butter, cut into 1/2-inch cubes

Preparation:

Crust:
Make the pastry dough: In a large bowl or mixer blend together flour and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or mix until incorporated. Add enough remaining ice water, 1 tablespoon at a time, until mixture will cling together when squished in your hand. Be careful not to overwork. Press in to pie pan and place in refrigerator until other ingredients are ready to assemble.

Filling:
Combine ingredients in a large bowl to coat the apples.

Crumble:
Mix dry ingredients in mixer. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to distribute the juices throughout; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until crumble is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with vanilla ice cream.

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