Email to Cat      

Apple Cinnamon-Crumb Pie

Source of Recipe


From "Classic Home Desserts" by Richard Sax






List of Ingredients



• Basic pie dough for one-crust pie
  
• 1 egg white, lightly beaten
  
• 1 tsp water
  
• .
  
• -- Filling --
  
• 1/3 cup plus 1 Tbsp granulated sugar
  
• 1-1/2 Tbsp cornstarch
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 1/8 tsp ground cloves
  
• 6 apples
  
• 1 Tbsp fresh lemon juice
  
• .
  
• -- Streusel Topping --
  
• 1/2 cup all-purpose flour
  
• 1/3 cup packed light brown sugar
  
• 1 tsp ground cinnamon
  
• 5 Tbsp cold unsalted butter
  






Instructions



1. Spray a 9-inch pie pan lightly with cooking spray and set aside. Place an oven rack in lower third of oven. Crimp the edges of a sheet of aluminum foil and place on the lowest rack to catch drips. Preheat oven to 375° F.
   
   
2. Roll out pie dough between sheets of lightly floured plastic wrap to a 13-inch circle. Remove top sheet of plastic. Use the bottom sheet to fold dough in half, then lift dough off plastic carefully and place in center of pie pan. Unfold dough and shape into bottom and edge of pan. Beat egg white lightly with water and brush over the pie shell. Refrigerate 30 minutes.
   
   
3. Prepare filling: Combine sugar, cornstarch, cinnamon, nutmeg and cloves, stirring with a fork to combine. Peel, core and slice apples about 1/2-inch thick and place in a large bowl. Toss with lemon juice. Toss with sugar mixture until apples are evenly coated.
   
   
4. Prepare streusel topping: Combine flour, brown sugar and cinnamon. Cut butter into small pieces and work into dry ingredients to form coarse crumbs.
   
   
5. To assemble and bake pie: Scrape filling into pie crust. Trim excess dough, leaving about 3/4-inch overhang and fold under. Flute edge or press with a floured fork. Sprinkle topping evenly over apples. Bake 30 minutes. Cover loosely with foil and continue baking 20 minutes. Remove foil and set pie on cooling rack. Let set a couple of hours before serving.
   
   Makes one 9-inch pie,
   about 8 to 10 servings.