Sophisticated Sugar: Apple Pie



Thanksgiving is just around the corner! Nothing screams Thanksgiving like Apple Pie and this one is extra delicious with a sweet crumb on top.

Apple Pie Crisp

Crust: (makes enough for two pies)

4 cups flour
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 3/4 cup butter
1/2 – 3/4 cup water
1 egg, beaten
1 Tbsp vinegar

Mix flour, sugar, baking powder, and salt in large bowl. Cut in the butter. In a separate bowl mix water, egg, and vinegar. Pour liquids into dry ingredients and CAREFULLY mix by hand just until there are no dry crumbs left. You can chill the dough at this point until you are ready to roll it out and use it. Also, remember, the colder your dough is when it goes into the oven the flakier the crust will be!

Dust your work surface with flour and roll out dough until about 1/4 inch thick. Move to pie dish either by folding into fourths and then gently lifting into the dish or by rolling up and over the top of your rolling pin and using that to lift the dough into your dish. Do not stretch the dough out at this point to make it fit. Instead, allow the dough to gently fall into the corners of the dish and lightly folding it up the sides. Holding crust with one hand, cut to hang one inch over the edge of the pie dish, then fold the end under so that the edging is thicker than the rest of the crust. Crimp edging and set the crust in the refrigerator.

Apple Filling: (also enough for 2 pies)

1 & 1/2 c. sugar
1/4 c flour
1 & 1/2 tsp ground cinnamon
12-16 tart, granny smith apples, pared, cored and sliced

In a small bowl, combine sugar, flour and cinnamon. Stir into apples until well distributed.

Pour apples mixture into prepared (uncooked) pie crust. Then get started on the crumb!

Crumb: (yes, this is perfect for 2 pies)

1 c flour
1/2 c sugar
1/2 c butter

Mix flour and sugar together and then cut in the butter until crumbly. Sprinkle crumb mixture over the pies.

Bake pies at 400 degrees for 45 to 50 minutes or until done. If the edges of the pies brown too quickly, cover them with foil.

One the house starts filling with the cinnamon apples smell, you’ll be glad you made two! (Of course, if you don’t want two apples pies, you could always fill the second pie crust with anything! For a pudding  pie, bake the crust – poking the bottom with a fork first – and once cooled fill it with your favorite pudding.)



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