Apple Crumb Pie

This is a family recipe; we happen to be German, and Germans know their pie...trust me, so you should definitely give this a try!!  It is very simple and the apples really are the star; it is not too sugary like a lot of apple pies are. 

I used a combination of three apples: Granny Smith, Golden Delicious, and Honey Crisp.  This gives the pie more flavor and texture.  And I really think that using a combination of apples is a must.  

I served homemade cinnamon whipped cream with this and it was delicious!  It would be perfect on just about any pie, especially with pumpkin pie for Thanksgiving.  I will post the recipe later this week. 

Apple Crumb Pie

Source family recipe

Yields one 9-inch pie

For the crust:

Ingredients

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

2 tablespoons ice water, plus more if needed

Directions

Cut the butter into small cubes and place in the freezer for at least 15 minutes.

Combine the flour and salt in a food processor and pulse to combine.

Add the butter to the flour and salt mixture in the food processor

Pulse until the mixture resembles coarse crumbs, with some larger and smaller pieces.

Sprinkle the ice water over the mixture and process for no more than 20 to 30 seconds, until the dough clumps up.  If the mixture appears to dry, add a little more ice water.  The dough should stick when pinched together.

Dump the dough onto a clean surface, shape it into a disk, and refrigerate for at least one hour.

Roll out on a lightly floured surface and place in pie pan, forming to the sides.

For the pie:

Ingredients

6-8 large tart apples (really pile them on)

1 cup sugar, divided

1 teaspoon cinnamon

3/4 cup flour

6 tablespoons unsalted butter

pinch of pumpkin pie spice

Directions

Peel apples and slice into thin pieces.  Sprinkle with 1/2 cup sugar and cinnamon, combine until apples are covered.  Dump apples into pie crust (really pile them high).

Sift remaining 1/2 cup sugar with flour and pumpkin pie spice.  Cut in butter until crumbly.  Put mixture on top of apples and pat down so it sticks.

Bake at 450 degrees for 15 minutes, then at 350 degrees for about 40 minutes or until apples are tender (pie should be bubbling).  To test if apples are tender, insert fork in pie.  If pie starts to get too brown then cover with foil for remainder of baking time.