Thanksgiving Dessert

Now that you have been to the orchard, what are your plans for all those apples you picked? Here are some delicious ideas for that classic, American tradition: apple pie.

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Crumb Apple Pie

Crumb Apple Pie



1 cup flour
1/2 teaspoon salt
1/3 cup solid vegetable shortening
1/4 cup ice water


7 medium Granny Smith or Golden Delicious apples
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt


3/4 cup packed dark brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/3 cup chilled butter or margarine,
Cut into pieces


Place rack on lowest position. Preheat oven to 400 degrees F. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or two knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.

To prepare filling, peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, about 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. Makes 8 servings.

Recipe courtesy of Brenda Hyde at

Next: Whole Wheat Apple-Mincemeat Pie

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Comments on "Apple pie: Varieties of an American favorite"

jolene wolff November 20, 2009 | 10:49 AM

apple pie recipes with a bit of a diff

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