How To: Crumb Crust Apple Pie From Scratch

I must admit... It is hard to find an easy way to cook a crumb crust apple pie from scratch. But with a lot of essay and errors and cook book research I came up with I think is the most easy way to cook a crumb crust apple pie from scratch. Try this one, you will be delighted! How To: crumb crust apple pie from scratch

2 c. plus 2 tbsp. unsifted all-purpose flour 1 tbsp. granulated sugar 1/2 tsp. salt 3/4 c. vegetable shortening 3 tbsp. plus 1 tsp. water Crumb Topping (recipe follows) 6 Granny Smith apples or other tart apples 3/4 c. firmly packed light brown sugar 1 tsp. ground cinnamon Milk 1 tbsp. confectioners' sugar

Prepare pie crust: In large bowl, combine 2 cups flour, granulated sugar and salt. With pastry blender or 2 knives, cut shortening into flour mixture until it resembles coarse crumbs. Stirring gently with fork, gradually add 3 tablespoons water until stiff dough forms. Add more water, if necessary. Form dough into two balls, one slightly larger than the other. Wrap and refrigerate larger ball. On slightly floured waxed paper, roll out smaller ball of dough to an 11 inch round. Invert pastry into 9 inch pie plate; remove waxed paper and fit pastry into pie plate. Refrigerate while preparing topping and filling.

Prepare Crumb Topping; set aside. Peel, core and coarsely chop apples. In large bowl, combine chopped apples, brown sugar, cinnamon and remaining 2 tablespoons flour, mix well. Transfer apple mixture to pastry lined pie plate mounding apples slightly at the center.

Heat oven to 375 degrees F. Place baking sheet or piece of aluminum foil on the lower rack or floor of oven to catch crumbs. On lightly floured waxed paper, roll remaining ball of dough into a 12 inch round. Invert pastry onto apple filling and remove waxed paper; press pastry edges together and trim even with rim of pie plate. With small knife, make eight 1 inch slits randomly, in top crust of pie to allow steam to escape.

Lightly brush top of pie with milk; pat Crumb Topping all over pie. Bake pie 30 minutes; reduce oven temperature to 350 degrees F. and loosely cover pie with aluminum foil to prevent over browning. Bake pie 40 minutes longer. Cool pie on rack at least 40 minutes. Before serving, in small bowl, combine confectioners' sugar and remaining 1 teaspoon water to make glaze. Drizzle over pie and serve.

CRUMB TOPPING:

In medium bowl, combine:

1 c. unsifted all-purpose flour 1/3 c. sugar 1/2 tsp. ground cinnamon 1/4 tsp. salt

With pastry blender or knives, cut 1/2 cup (1 stick) butter into flour mixture until it resembles coarse crumbs. Briefly rub mixture between fingers to blend in butter. Squeeze some mixture together to form larger crumbs, if desired. Makes 8 servings.

So making a crumb crust apple pie from scratch wasn't too hard after all wasn't it?