Dessert / Pies: Apple Crumb Pie

From Shelly Carey

Ingredients
2/3 cups sugar
3 Tablespoons all-purpose flour
¾ teaspoons ground cinnamon
6 cups golden delicious apples, sliced thinly (about 5 medium apples)
½ cup (1/4 lb) butter
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
1 9-inch unbaked pastry pie crust pie shell

Directions
In a small mixing bowl, mix white sugar, 3 Tablespoons flour and ¾ teaspoon cinnamon; stir to combine. Set aside. Wash, pare and peel apples. Make slices approximately 3/8 inch thick and cut in half lengthwise. Measure 6 cups sliced apples and add to a large mixing bowl. Sprinkle sugar mixture over apples and toss until apple slices are coated. Let apple mixture stand.

Preheat oven to 400 degrees. Remove butter from refrigerator; set aside. In a medium mixing bowl, place: one cup flour, ½ cup brown sugar, ½ teaspoon cinnamon. Stir to combine. Cut butter into 8 pieces and drop onto the flour mixture. Using a pastry-blender (or fork), cut the butter into the flour mixture until the mixture is the consistency of coarse crumbs; set aside.

Spoon apples and accumulated juice evenly into the pie shell. Using a Tablespoon, sprinkle the flour mixture evenly over the apples, being careful not to sprinkle the mixture on the fluted edge of the piecrust. If it does occur, use a very soft brush to brush the flour mixture off the fluted edge.

Bake the pie for 50-55 minutes. After 15 minutes of baking, drop aluminum foil over the fluted edge of the pie to prevent over-browning. Lay apiece of aluminum foil loosely over the entire pie (including the foil edge-cover). After 40 minutes total baking, check the brown-ness of the fluted edge. Remove foil from top and edge of pie if the fluted edge needs further browning. Bake for 10-15 additional minutes.

When done, remove pie from oven and place on a wire rack to cool.