Apple Crumb Pie

So you’ve looked at the last recipe for Double Crust Apple Pie, and you think, “But, I like crumb topped pie”.  Well, look no further. Mom made the best crumb topped pie: she called “Dutch Apple Pie”.  Follow the exact directions in the Double Crust Apple Pie recipe up to filling the pie shell with apples.

FOR CRUMB TOPPING:

Mix together until it forms fine crumbs:   

2 cups Flour

¾ cup Brown Sugar

¼ cup Sugar

1 tsp. Salt

1 Tabl. Vanilla Extract

½# Butter, softened in microwave, but not melted

Mix the above mixture lightly with your fingers (or fork if you don’t like to get messy) until it is incorporated and forms nice size crumbs.  Top the apples with crumbs, covering entire top.  Bake in 375 degree oven for 10 minutes and then lower oven temp to 350 degrees and continue cooking until apples test done with knife – approximately 45 minutes.  Serve with vanilla ice cream.

* Today’s Tip:  If the edges are getting too brown, you can place tin foil around the edges to protect them OR buy a crust guard OR BETTER YET, (what I did in the bakery)  take one tin foil pan and cut around the edge, starting from the inside.  This will give you a circular crust guard.  Place this over the top of the pie, around the crust edges.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 7, 2010, in Apples, Pies, Recipes and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. I absolutely love your blog….I can’t wait to try some of your recipes.

    Thank you for sharing

    Gail

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