Ingredients
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1
-
-
2
-
1/2
-
1/2
-
5
-
1/2
-
-
3/4
-
1/2
-
-
-
-
-
Directions
Pennsylvania Dutch Apple Crumb Pie,From my falling apart cookbook entitled Best-Loved Pennsylvania Dutch Recipes. Simple ingredients, easy assembly and spectacular presentation. When pressed for time, I have been known to substitute canned apple pie filling. This also works well for Cherry Crumb Pie by using canned cherry filling plus 1/4 teaspoon almond extract. A lifetime ago, on holidays, I was not allowed to enter my ex-inlaws house unless I had a Cherry Crumb Pie in my hands! 😉 NOTE: If you use canned filling, just bake for 45 minutes at 350 degrees or until topping is brown.
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Steps
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1
Done
|
Preheat Oven to 425 Degrees and Set Butter Out So It Will Be at Room Temperature. |
|
2
Done
|
Line 9" Pie Pan With Unbaked Crust. |
|
3
Done
|
Core and Slice Apples. |
|
4
Done
|
Sprinkle the Apples With the Lemon Juice. |
|
5
Done
|
Mix in the Sugar & Cinnamon. |
|
6
Done
|
Fill Pie Shell With Apple Mixture. |
|
7
Done
|
in a Small Bowl, Mix the Topping's Flour, Sugar and Cinnamon. |
|
8
Done
|
Rub the Topping Ingredients and Butter Together With Your Fingers Until the Mixture Is Crumbly. |
|
9
Done
|
Sprinkle Topping Over Pie. |
|
10
Done
|
Bake 10 Minutes at 425 Degrees Then Reduce Oven Temperature to 350 Degrees and Bake Until Crumb Topping Is Browned and Apples Are Soft, Approximately 50 Minutes. |
