Recipe - Crumbly Apple Pie

CRUST
1 cup Allpurpose flour
One half teaspoon Salt
1/3 cup Chilled solid vegetable
shortening
One fourth cup Ice water

FILLING
7 md Granny Smith; Golden
Delicious; or Gravenstein
apples; peeled, cored, and
very thinly cut or sliced up
One half cup Granulated sugar
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Salt

TOPPING
Three fourths cup Firmly packed dark brown
sugar
Three fourths cup Allpurpose flour
One half teaspoon Ground nutmeg
1/3 cup Chilled butter; cut into
small pieces

1. Place oven rack in lowest position. Preheat oven to 400 degrees.

2. To prepare crust, in a medium bowl, mix together flour and salt. Using
a pastry blender or 2 knives, cut shortening into flour mixture until
coarse crumbs form.

3. 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.

4. On a floured surface, using a floured rolling pin, roll dough into a 12
inch circle. Fit into a 9inch pie pan. Trim excess dough, leaving a 1inch
overhang; make a decorative edge.

5. To prepare filling, mix together all ingredients. Spoon into crust.

6. To prepare topping, in a small bowl, mix together brown sugar, flour,
and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar
mixture until coarse crumbs form. Sprinkle apples evenly with topping.

7. Bake pie until topping is lightly browned and filling is bubbly, 35
minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer
to a wire rack to cool.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.