Apple Crumb Pie

(from mom2mpr’s recipe box)

Only one batch of dough at time in food processor.
Filling hint-sugar draws moisture from apples so don’t mix the sugar mixture with the fruit until just before you fill the pie shell.
Frozen pie reheat at 375 for 30-40 minutes

Source: Womans Day 10/5/1999

Cook time: 90 minutes
Serves 8 people

Categories: Dessert, Thanksgiving


  • 1 1/4 cups flour
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1/4 cup solid vegetable shortening, cut in small pieces
  • 1/2 stick (4 tbsp)cold stick butter or margarine(not spread), cut in small pieces
  • 3 to 4 tbsp ice water
  • 1 cup flour
  • 2/3 cup packed light-brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 3/4 stick(6 tbsp)butter or margarine(not spread), melted and cooled
  • 2 1/2 lb(7 medium) granny smith or golden delicious
  • 1 tbsp each grated lemon peel and lemon juice
  • 1/3 cup each granulated sugar and packed light brown sugar
  • 1/4 cup cornstarch
  • 1 tsp ground cinnamon


  1. Dough in Food processor:

  2. Pulse flour, sugar, salt, shortening, and butter until coarse crumbs form.

  3. Sprinkle with 3 tbsp of water and pulse just until mixture clumps together, adding remaining tbsp water if needed.Remove the blade and then dough.

  4. Gather dough into a ball, press into a disc, then wrap and refrigerate at least 1 hour or until firm enough to roll out.

  5. Position the oven rack in the lower third of the oven. Heat to 425 degrees. Have ready a 9 inch pie plate and foil-lined cookie sheet.

  6. On a lightly floured surface with a lightly floured rolling pin, roll out dough to a 12 inch circle. Fit circle into a pie plate, flute or crimp edge if desired. Refrigerate while making crumb topping and filling.


  8. Mix flour, brown sugar, cinnamon, and baking powder in a medium bowl. Add cooled butter and toss with a fork to make crumbs.


  10. Peel apples, cut in quarters, core and cut in 1/4 inch think slices. Place in a large bowl;add lemon peel and juice, toss to mix. Combine sugars, cornstarch and cinnamon in a small bowl. Sprinkle over apples, toss until evenly coated. Spread in pie plate, tucking them to fit. Scrape any juices in the bowl over the apples.

  11. Take a clump of crumb mixture in your hand and squeeze gently to form a larger clump. Then break larger clump over apart over pie filling. Repeat with remaining crumbs. Don’t press crumbs into filling. Place pie on lined cookie sheet.

  12. Bake 15 minutes. Reduce oven to 350 and bake 50 to 60 minutes longer until topping is golden brown and apples are tender when pierced. (If topping browns to quickly, drape loosely with foil).

  13. Remove pie to wire rack to cool. Serve warm or at room temperature.

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