You Asked For It: Apple Crumb Pie

By Ellen Folkman, Times Correspondent
In Print: Wednesday, January 27, 2010

ELLEN FOLKMAN (photo, food styling) | Special to the Times

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I would like a recipe for an apple pie with crumb topping. Can anyone help?

Karen Wenner, Palm Harbor

Dottie Margaritis of Tierra Verde shares a recipe from Family Circle magazine for apple crumb pie. The time involved in making this pie is not long. There are only about 6 apples to peel and cut and only a few things to measure. I would recommend shielding the crust in the oven with foil from the beginning and not halfway through baking.

Tenting the pie keeps the crumb topping from burning. The first thing I did was cut up the butter and return it to the refrigerator to stay chilled until I was ready for it.

My choice for pies had always been Granny Smith and I was pleasantly surprised at the texture and flavor of the Golden Delicious apples.

This pie is great made a day ahead. It was actually better the second day after all the flavors had melded.

Recipe requests

Two readers are looking for restaurant recipes:

• JoAnn Kordas of Largo would like the coleslaw recipe from Red Lobster.

• Judy Bader of Tierra Verde would like Leverock's house garlic ranch dressing recipe. She has tried duplicating it without success.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>easy

Apple Crumb Pie

1 refrigerated pie crust

For the crumb topping:

1 ½ cups flour

¾ cup packed light brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon salt

Pinch ground cloves

¾ cup (1 ½ sticks) unsalted butter, cut into pieces and chilled

1/3 cup chopped walnuts (optional)

For the filling:

6 Golden Delicious apples, peeled, cored and cut into ½-inch dice

¾ cup packed light brown sugar

¼ cup flour

½ teaspoon ground cinnamon

Pinch ground cloves

1 tablespoon confectioners' sugar

Set oven rack on the lowest slot of the oven and preheat oven to 375 degrees. Roll pie crust to an 11-inch circle and fit into a 9-inch pie plate. Decoratively crimp edges. Refrigerate until you are ready to fill.

In a medium bowl, prepare the crumb topping. Combine flour, brown sugar, cinnamon, salt and cloves. Rub in butter with fingertips until crumbly. Stir in nuts, if using. Set aside.

In large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. Spoon filling into pie shell, mounding slightly in the center. Top filling with crumb topping. Place pie pan on foil-lined baking sheet.

Bake at 375 degrees for 30 minutes. Reduce temperature to 350 degrees and bake 30 minutes more, until fruit is tender. Loosely tent pie with aluminum foil during last 20 minutes of baking. Let cool for at least 1 ½ hours. Dust with confectioners' sugar before serving.

Source: Dottie Margaritis,

Tierra Verde

[Last modified: Jan 26, 2010 03:30 AM]

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