November 8, 2008

apple crumb pie

As the apple picking season is drawing to an end, I felt it was, at last, the right time to go and get my apples. I went with my dad to New Paltz, and after countless complaints about our original hiking plans, a screech of tires, and a last minute U-ey, we headed in the other direction towards an apple orchard.
Well, may I say, it was quite overwhelming; which apples to get, what tree to get them from, and the constant belly-aching 'full' feeling you get from tasting the apples (er, each and every). In the end, we drove home with a hefty two pound bag that kept a bright smile on my face.

Of course, I knew just what to make. A classic- apple crumb pie. Easy to make, and not one of those you'll-have-no-clean-pots-after-this recipes, this is perfect for one of those days where you don't feel like working too hard for a good treat.
Apple Crumb Pie
Adapted from Allrecipes

1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon (I upped it to 3/4 teaspoon- I love my cinnamon!)
1/8 teaspoon ground nutmeg
1/2 cup chopped walnuts (optional)
1/2 cup all purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

Preheat oven to 375 degrees F
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. 
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack. 


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