Wednesday, April 23, 2014

Apple Crumb Pie


My friend Kristy made me this pie a while back, I loved it so much, that a week later I attempted to make it myself! It is seriously my favorite apple pie! I love that it's creamy and has a crispy crumb top. You know how most pies you have to eat ice cream w/ it to off set how sweet it is? Well, at least I do.  This pie, I didn't have to do that! It was perfect alone! It even tastes great cold for breakfast, not saying I did that...ok, I did...only once or twice ;) This is great teamed up w/ my Pie Pastry recipe I added yesterday as well.  Give it a shot, it was super easy to make!



Line your pie pan with a pie crust, I recommend my Pie Pastry Recipe.


In a large bowl, combine the sugar, flour and salt.  Add egg, vanilla, and sour cream, and stir until smooth.


Add apples, mix well.  Pour into unbaked pastry shell. 


Bake at 375 for 15 min.  Reduce heat to 325 and bake for 30 min more.


Meanwhile, prepare streusel topping by combining flour and brown sugar in a bowl, cut butter in until crumbly.


Remove pie from oven and sprinkle streusel mix over the top...

Return to oven and bake about 20 min longer or until filling is bubbly and topping is browned. Cool on a wire rack.  Serve warm or chilled. Enjoy!

Apple Crumb Pie

1 unbaked 9-inch pastry shell
3/4 C sugar
2 T flour
Pinch Salt
1 egg, beaten
1/2 t vanilla extract
1 C Plain Greek Yogurt (or sour cream)
2 C tart apples, such as granny smith, peeled and sliced thinly

Streusel topping:
1/3 C flour
1/3 C packed brown sugar
2 T cold butter

Preheat oven to 375

In a large bowl, combine the sugar, flour and salt.  Add egg, vanilla, and sour cream, and stir until smooth.  Add apples, mix well.  Pour into unbaked pastry shell. Bake for 15 min.  Reduce heat to 325 and bake for 30 min more.

Meanwhile, prepare streusel topping by combining flour and brown sugar in a bowl, cut butter in until crumbly.

Remove pie from oven and sprinkle streusel mix over the top; return to oven and bake about 20 min longer or until filling is bubbly and topping is browned.  Cool on a wire rack.  Serve warm or chilled. Enjoy!



Recipe Source: The Romney Family Table Cookbook

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