Oct 16, 2007 8:25 am US/Eastern
Apple Crumb Pie
In today's cooking corner, chef Barb Kleyman of the Giant Eagle Market District store in Shadyside cooks some fall favorites.
Serves: 6-8
Prep time: 25 minutes
Cooking time: 40-45 minutes
1 homemade pie dough or 1 Marie Callender's frozen pie crust pre baked for 15 minutes
Topping:
1 cup flour
½ cup dark brown sugar packed
2 tsp cinnamon
½ cup cold unsalted butter
Filling
1 cup sugar
2 tsp cinnamon
5 T Giant Eagle unsalted butter
3 lbs Jonagolds (or Mac's or Honey Crisps or your favorite) apples, peeled and cut into 1 inch dice (5-6 cups)
2 tsp vanilla
¼ cup flour
Squeeze of fresh lemon
Make crumb topping: in medium bowl combine flour with the brown sugar and cinnamon. Cut the butter into small pieces. Add the butter to the flour mixture and work until the crumbs are formed about the size of hazelnuts. Refrigerate until needed.
Preheat oven to 350 degrees.
Make the filling: combine sugar and cinnamon. In a large skillet or sauté pan, melt the butter over medium heat. Add the diced apples and sugar mixture. Add the vanilla. Cook the apples stirring about 5 minutes until the apple edges begin to soften. Add ¼ cup flour and continue to cook until the flour is completely absorbed, about 2-3 minutes. Remove from heat and add a squeeze of fresh lemon juice to taste.
Assemble pie: Add cooked apple mixture to pie shell mounding high in the center. Cover with crumb topping. Bake in 350 oven until filling bubbles and crumbs are lightly browned about 40-45 minutes.
