Recipe - Easiest Apple Pie

One batch flaky pie dough

CRUMB TOPPING
1/3 cup Light brown sugar
1 cup Allpurpose bleached flour
6 tablespoon Unsalted butter; melted

FILLING
2 One half pound Firm; tart apples, such as
northern spy, granny smith,
pippin or golden delicious
2/3 cup Sugar; light brown sugar or
a combination of both
2 tablespoon Flour
1 teaspoon Cinnamon
1 teaspoon Finely grated lemon zest
3 tablespoon Cold unsalted butter

Prepare and chill the dough.

For the topping, combine sugar and flour in a mixing bowl; add butter and
stir in evenly. Set mixture aside for 5 minutes, then, using fingertips,
break the mixture into One fourth to 1/2inch crumbs. Set aside while preparing
filling.

To form the pie crust, remove dough form refrigerator and place on flat
work surface. Roll dough, still between sheets of plastic, to a 12inch
disk. Peel off top piece of plastic and invert dough to pie pan. Gently
press dough into pan and peel off top piece of plastic. Trim excess dough
to within 1/2inch of the edge of the pan and turn excess dough under at
edge. Flute edge of pie. Chill crust while preparing filling.

Preheat oven to 400 degrees and set a rack in the lowest level. For
filling, peel, halve and core apples. Cut apples into 1/2inch dice. Place
minced apples in a bowl and add filling ingredients, except butter, tossing
well to combine. Place filling in doughlined pan, mounding it slightly in
center. Dot filling with butter and cover with prepared crumb topping.

Bake the pie for 15 minutes on the bottom rack of the oven. Lower the
temperature to 350 degrees and move the pie to the middle rack. Bake the
pie about 20 to 30 minutes longer, until the crust is a deep golden and the
juices are just beginning to bubble up. Cool the pie on a rack and serve
warm or at room temperature.

Recipe by: Cooking Live Show #CL8988

Posted to MCRecipe Digest V1 #902 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997