Autumn Apple Crumb Pie
Apple Filling
2/3 cup apple juice
2 1/2 pounds peeled, cored and sliced cooking apples (6-8 large apples)
1 Tbsp lemon juice
1/2 cup sugar (if apples are sour add 1/4 cup extra sugar)
1/4 tsp nutmeg
1/2 tsp ground cinnamon
dash of salt
1 Tbsp cornstarch dissolved in 1 Tbsp apple juice
1/2 tsp vanilla
1 Tbsp butter
1 Tbsp molasses
Prepare chilled pastry (see below). Bring juice to boil. Boil gently, uncovered, 20 minutes, or until reduced to
about 3 tablespoon liquid. Sprinkle apples with lemon juice. Add the apples to the reduced juice.
Cook covered 4-5 minutes or till tender, but not soft. Mix sugar, nutmeg, ground cinnamon, salt and
molasses in with the apples. Stir dissolved cornstarch into apples; cook 1 minute. Remove from heat,
add vanilla and butter. Set aside. When mixture is room temperature, fill pastry. Top with crumb
topping. Bake at 450° for 10 minutes, then reduce temperature to 425° and bake for
35 minutes or until apples are done and topping is golden brown.
Pastry
2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
3/4 cup Crisco, chilled
1 Tbsp lemon juice
5 to 7 Tbsp ice water
Combine dry ingredients; cut in shortening, add lemon juice and water. Chill. Roll and shape when
ready.
Crumb Topping
1 cup brown sugar
1 cup oatmeal
1 l/2 cup flour
3/4 cup margarine or butter
With a pastry blender, mix all ingredients until they form crumbs. Sprinkle with cinnamon, if desired.
Powdered Sugar Icing
Heat in a small pan or bowl:
1 Tbsp butter
1 Tbsp milk or cream
1/2 tsp vanilla
dash of cinnamon
Add enough powdered sugar to desired consistency to drizzle on top of pie.
This was a 1995 Illinois State Fair winning recipe
submitted by Heather V
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