Tuesday, November 18, 2008
I like to bake but have never been a big pie person. A few weeks ago, I decided to make an apple pie. Not completely from scratch - I bought a refrigerated Pillsbury crust. And I did not make it alone - I enlisted David to help cut the many apples (sliced very thin). And Pepper the dog sat with us, waiting for us to throw her apple slices. It was a wonderful pie. Came out a little too liquidy, so next time I would add a little flour to the apple mixture.
CRUMBLY APPLE PIE
7 medium Granny Smith apples, peeled, cored and sliced very thin
1/2 C granulated sugar
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t salt
3/4 C packed dark brown sugar
3/4 C all-purpose flour
1/2 t ground nutmeg
1/3 C chilled butter, cut into small pieces
Please oven rack in lowest position. Preheat oven to 400.
Put crust in pie pan. To prepare filling, mix together all filling ingredients (ADD A LITTLE FLOUR). Spoon into crust.
To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
Bake pie until topping is lightly browned and filling is bubbly, about 35 minutes. If pie is overbrowning, cover loosely with foil.