A classic apple pie recipe from Jill, with an option for either a traditional double crust or a simple crumb topping.
Author
Jill
Recipe
Filling
| Measurements | Ingredients |
|---|---|
| 6 to 7 | Tart Apples, peeled and thinly sliced |
| 3/4 to 1 cup | Sugar |
| 2 tablespoons | All-Purpose Flour |
| 1 teaspoon | Cinnamon |
| 1 dash | Nutmeg |
| 1 dash | Salt |
| 2 tablespoons | Butter |
Crust & Topping
| Measurements | Ingredients |
|---|---|
| 1 recipe | Pastry for a double-crust 9-inch pie |
| Optional Crumb Topping | |
| 1/2 cup | All-Purpose Flour |
| 1/4 cup | Sugar |
| 1/4 cup | Butter, cold |
Instructions
- Preheat oven to 425°F. Prepare your pie pastry and line a 9-inch pie pan with the bottom crust.
- To make the filling: In a large bowl, combine the sugar, 2 tablespoons of flour, cinnamon, nutmeg, and salt. Add the sliced apples and toss until evenly coated.
- Pour the apple filling into the pastry-lined pan and dot the top with the 2 tablespoons of butter.
- Choose your topping:
- For a double crust: Place the top crust over the filling. Trim, fold, and crimp the edges to seal. Cut several slits in the top crust.
- For a crumb topping: In a small bowl, combine 1/2 cup flour and 1/4 cup sugar. Cut in 1/4 cup of cold butter until crumbly. Sprinkle evenly over the apples.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 375°F and bake for another 35-45 minutes, or until the crust is golden and the filling is bubbly.
