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Crumbly Apple Pie



  • 1 cup flour
  • 1/2 tsp. salt
  • 1/3 cup chilled solid vegetable shortening
  • 1/4 cup ice water


  • 7 medium Granny Smith apples, peeled, cored and very thinly sliced
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt


  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup flour
  • 1/2 tsp. ground nutmeg
  • 1/3 cup chilled butter, cut into small pieces


Place oven rack on lowest position. Preheat oven to 400 degrees F. 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. Add water, 1 Tbsp. at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

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, and make a decorative edge. To prepare filling, mix together all ingredients. Spoon into crust.

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.

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.

By Robin from Washington, IA


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