Sorry this is a day late. We had a wonderful Thanksgiving rejoicing in God's blessings. On Friday we weren't "Black Friday shopping" =) but we did take our kids on an excursion ...which I'll blog about later!
I wanted to share this recipe for a pie I made a couple weeks ago. I guess for some reason it seems easier or faster because it doesn't take a top crust. I cheated and used store bought crust. (Which here in Argentina these crusts are a tad smaller [so I couldn't flute the edges] and are made to make quiche or something, but hey, they work when one is in a hurry or has been ill. =) It was a good pie.
~Crumb Topped Apple Pie~
Taste of Home
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold water
- 5 large tart apples, peeled and thinly sliced
- 2/3 cup sugar
- 5 teaspoons all-purpose flour
- 1-1/4 teaspoons ground cinnamon
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter
- In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples.
- For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
- And as Always...ENJOY!!