Old-Fashioned Apple Pie, with the Crumb Apple Pie variation

(from JenniferGM’s recipe box)

Note in margin – don’t forget to add the butter to the apples!

Mom has used canned apples in the past.

Jenn’s note: usually make two pies, so double the recipe.

Source: Margaret Gregory, taken from Farm Journal's Complete Pie Cookbook

Prep time: 75 minutes
Cook time: 55 minutes

Categories: Desserts

Ingredients

  • Pastry for 1 crust pie (see following recipe)
  • 3/4 cup sugar
  • 2 Tablespoons flour
  • 1/2 to 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 6 to 7 cups sliced peeled apples (2 2 1/2 lbs.)
  • 2 Tablespoons butter or margarine
  • Crumb Topping:
  • 1/2 cup butter
  • 1/2 cup light brown sugar, firmly packed
  • 1 cup flour

Directions

  1. Combine sugar, flour, cinnamon, nutmeg and salt. Mix lightly through apples (sliced 1/4" thick). Heap in pastry-lined 9" pie pan. Dot with butter. *

  2. Instead of top pastry crust, sprinkle filling with crumbs made by mixing ingredients for Crumb topping: butter, light brown sugar, and flour. Mix together until pea sized crumb mixture.

  3. Bake in hot oven (400 degrees F) 45 to 55 minutes or until crust is browned and apples are tender. Serve warm with ice cream or pass a pitcher of cream for pouring over pie.

  4. Speedy Apple Pie: Substitute 2 (1 lb, 4 oz) cans sliced apples for the fresh apples.

  5. Green Apple Pie: Add 1/2 cup more sugar. Omit spices completely, or reduce amounts. If apples are very juicy, add 2 Tbsp. more flour.

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