June’s Recipe

Crumbly Apple Pie

Crust:
1 cup all-purpose flour
½ teaspoon salt
1/3 cup chilled solid vegetable shortening ¼ cup ice water
Filling:
7 medium Granny Smith, Golden Delicious,
or Gravenstien apples, peeled, cored, and
very thinly sliced
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

Topping:
¾ cup firmly packed dark brown sugar
¾ cup all-purpose flour
½ cup teaspoon ground nutmeg
1/3 cup chilled butter, cut into small pieces

1. Place oven rack in lowest position.
Preheat oven to 400*.
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 into
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 9-inch pie pan.
Trim excess dough leaving a 1-inch
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 over browning,
cover loosely with aluminum foil.
Transfer to a wire rack to cool.

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