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Verrill Farm Apple Pie with Crumb Topping
Ingredients for 3 single 9" pie shells
- 2 1/4 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 8 oz cold butter, cut up
- 1/4 cup cold water
Method
Process flour, sugar, salt and butter until butter is the size of coarse crumbs.
Add water and pulse until dough begins to come together.
Roll out dough & place in pie pan.
If not using all of the dough, it may be wrapped and kept in freezer for several months.
Apple pie filling
- 7 cups apples - peeled & sliced
- scant 1/2 cup of sugar
- 2 Tbs flour
- 1/2 tsp cinnamon
- pinch of nutmeg
Method
Mix ingredients and put in uncooked 9" pie shell.
Cover with 2 cups of crumb topping.
Crumb Topping for one pie plus a little extra
- 1 1/2 cups flour
- 6 Tbs granulated sugar
- 6 Tbs brown sugar
- 6 oz cold butter, cut up
Method
Process all ingredients until coarse crumbs form. Do not over process. Measure about 2 cups of this topping on top of one 9" - 10" pie. Extra topping can be refrigerated for future use.
Cook pie in preheated 375° oven for 1 hour or until fruit is bubbling around the edges.
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