Comment: Lacking a ‘top’ for our crust we put together a crumble topping which is quite satisfactory and even brings the pie into the apple crumb arena so you end up with the best of both worlds. The ingredients for the pie filling and directions are those of Pillsbury; the crumb recipe is ours.
40-45 minutes @ 425 degrees
For pie shell:
Frozen pie shell from Gillian’s
1 egg, beaten
6 cups thinly sliced, peeled apples (we use Macintosh)
¾ cup sugar
¾ tsp ground cinnamon
¼ tsp salt
1/8 tsp nutmeg
1 tbls lemon juice
4 tbls butter, cold (10 minutes out of fridge)
4 tbls flour
½ tsp ground cinnamon
Of pie shell:
- Remove from freezer. Each company says to defrost but we don’t. We take it out of the freezer when we begin to prepare the filling and use it when we’re ready to fill it – semi frozen or not. Beat the egg and brush the bottom and sides of the shell, set aside.
- In a large bowl, combine all filling ingredients; mix lightly. Spoon into pie shell.
- In a small bowl slice the butter into small pieces and begin working the flour into the butter with your hands adding small amounts of flour as you proceed. Mix, add flour, mix. Mix, add flour, mix until you have ‘crumbs’ and then spread those crumbs as evenly as you can over the pie topping.
To bake pie:
- Put the pie into your preheated 450 degree oven (with a cookie sheet right below it to catch dripping liquid) and bake until you see liquid bubbles appearing along the edges of the pie shell.
- But 20 minutes into the baking time top the pie with a vegetable-sprayed sheet of alum. foil which will prevent the crumbs from burning.
- When baked, remove from oven, place on a wire cookie sheet and cool.
Condiments: Ice Cream, Cool Whip