Recipe given to me from my friend Emily Greathouse
Filling- 5-6 Granny smith apples peeled and sliced fairly thin.
1/4 cup sugar
1 Tbsp flour
2 tsp ground cinnamon
dash of salt
Crumb Top-
1/4 cup butter at room temperature
3/4 cup brown sugar, packed
1/4 cup of flour
Pie Pastry for 1 pie crust to fit a 9" shell, double for a double crust-
1/4 cup unsalted butter
1 cup flour
1/2 tsp salt
2-3 tbsp ice water
Place ingredients for filling in a large bowl and stir until apples are well coated, set aside. Place ingredients for crumb top in a smaller bowl and mix with a pastry cutter until it is the consistency of cornmeal, set aside. In a large mixing bowl add butter, flour, and salt, mix with a pastry cutter until it is the consistency of cornmeal. Add cold water and mix with a wooden spoon until pastry barley comes together. Separate portions for a double crust. Roll out with rolling pin, adding flour as needed until large enough to fill pie shell. Do not stretch to fit, your pastry will shrink while baking. Prick all over with fork. Add filling, top with crumb topping, avoid over heaping. Add top lattice crust, or solid shell with vents. Bake at 425 degrees for 15 minutes, turn temperature down to 375 degrees and bake for an additional 40-45 minutes, or until filling bubbles up through top crust. Serve with whipped cream, ice cream, or a slice of sharp cheddar cheese. Enjoy!
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