Apple Pie Recipe With Crumb Topping

For filling, place apples in crust. Combine sugar, flour and cinnamon; sprinkle over apples. For topping, in a small bowl, combine flour and sugars; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce oven setting to 350°; bake until topping is golden brown and filling is bubbly, 50-60 minutes. Cool on a wire rack. Preheat the oven to 375 degrees F (190 degrees C). Place sliced apples in a large bowl; sprinkle with lemon juice. Mix white sugar, 2 tablespoons flour, cinnamon, and nutmeg together in a small bowl; sprinkle mixture over apples and toss until evenly coated. Stir in raisins and walnuts; transfer mixture into pie shell.

Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes. Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate. Preheat oven to 350 degrees F (175 degrees C). Combine apples, 3/4 cup sugar, 2 tablespoons.

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In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible. Step 4. Set pie on baking sheet and bake for 35 minutes.

Instructions. Preheat oven to 400F. Place thawed pie crust in the oven and bake for 6 minutes. Remove the pie crust from the oven and set aside. Dump the flour, oats, brown sugar, salt and cinnamon into a medium mixing bowl and stir with a fork. Add the melted butter to the bowl and stir well.

Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Fill crust with a circle of parchment paper and pie weights. Bake for 20 minutes. Remove parchment and pie weights and return to oven for an additional 12 minutes, until no more raw dough spots remain. Set aside to cool.

For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping. Bake 10 minutes. Reduce oven setting to 375°.

Fold and roll pastry under, even with plate; flute as desired. 3. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center. 4. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie.

Filling: Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, flour, lemon juice, lemon zest (if using), cinnamon, & nutmeg. Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples.

Fill the lined pie plate with the sliced apples. Next, add the streusel crumb topping, made with pecans, brown sugar, flour, butter, and salt. I used a measuring cup to evenly distribute it over the apples. Then top with the streusel. Into the oven, out of the oven. Into the oven, out of the oven.

Step-by-Step Instructions. Preheat oven to 400°F. For crumb topping, mix flour, oats and brown sugar in medium bowl. Add melted butter and stir until mixture resembles coarse meal. Mix sugar, corn starch and cinnamon in large bowl. Add apples, melted butter, lemon juice and vanilla extract, tossing to coat.

Keep it aside. 4. For Topping; take a pastry blender, cut butter into the flour until it becomes crumbly. Then add sugar mixture in it and mix it. Place the apples mixture into the crust and then spread the crumb topping over it. 5. Place it in oven and bake it for about 40 minutes at 375 degrees F.

Preheat oven to 375 degrees. In a large bowl mix the apples, lemon juice, sugar, flour, cinnamon and nutmeg. Add the apples to the pie crust. In a medium bowl add the 1 cup flour and 1 cup brown sugar together and stir.

Steps. Heat oven to 425°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan.

For Crumb Topping: In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender. Sprinkle crumb topping over the apples in pastry lined pie plate. Bake pie at 375 degrees for 40 to 45 minutes. This recipe yields one 10″ pie.

Sprinkle 1/4 cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield. Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes.

Instructions. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running, gradually add cream just until mixture forms a ball. Turn out dough onto a lightly floured surface, and knead for 15 seconds. Shape dough into a disk, wrap in plastic wrap.

Roll out the pie crust and place in a 9" or 10" pie plate. Crimp the edges to form crust. Place the coated apples in the base of the crust in an even layer. Top evenly with the crumb topping. Place the pan on a foil-lined baking sheet and place in the oven. Bake for 1 hours until golden brown and bubbly. Cool for at least 1 hour to set.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 913-inch baking pan lightly. Any 4-quart baking dish will suffice. In a large mixing basin, combine all of the filling ingredients, then distribute them into the baking pan. In a medium mixing bowl, combine the flour, brown sugar, and cinnamon.

non-stick baking paper, fill with baking beans or uncooked rice and bake for 25 minutes. Remove the baking beans/rice and bake for . 10-12 minutes more until the pastry case is golden and dry to the touch. Tumble the cooked apples into the pie case, then scatter over the crumb topping. Bake for 25-30 minutes until golden and crisp on top.

Ingredients include: Granulated sugar, vanilla sugar, rolled oats, whipping cream, and unsalted butter. 9. Apple Crumble Tartlets. Cute, little pastry shells filled with stewed apples and topped with crumb topping. It's a fancy and delicious dessert that you can pair with tea or sweet wine.

Preparation. 1. Preheat oven to 375ºF. Peel and dice apples. 2. Place diced apples with honey, cinnamon, vanilla, and salt in a medium size pot on the stove. Heat it until simmering, stirring every minute or so to keep the honey from burning.

Assemble pie: Pour and spread apples over crust layer. Sprinkle crumb topping over top. Bake in oven: Bake in preheated oven 33 - 38 minutes, until apples are tender (tent with foil as needed). Remove from oven and let cool until warm. Top with glaze if desired or serve with vanilla ice cream.

STORAGE & REHEATING. Storage: After the pie has cooled (about 2 hours), cover it tightly with 1-2 layers of plastic wrap and/or aluminum foil.Store it in the fridge for up to 7 days, according to USDA guidelines for fruit pies.; Reheating: It's best to reheat individual pieces of pie in the microwave for about 30 seconds or until warmed through..

Have Ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450. Line pie plate with pie crust as package directs. Flute or crimp edge. TOPPING: Mix flour, sugars and cinnamon in medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.

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