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Brown Sugar Apple Pie

Source of Recipe


From "The Complete Book of Pies" by Julie Hasson



List of Ingredients



• Pastry for a single-crust pie
  
• 4 large Granny Smith apples, peeled, cored and thinly sliced
  
• ¾ cup packed light brown sugar
  
• 2 Tbsp all-purpose flour
  
• 2 tsp grated lemon zest
  
• 1 Tbsp freshly squeezed lemon juice
  
• 1 tsp ground cinnamon
  
• .
  
• -- Almond Crumb Topping --
  
• ½ cup granulated sugar
  
• 2 Tbsp flour
  
• ¼ cup melted butter
  
• 1 tsp almond extract
  
• 1/3 cup sliced almonds
  






Instructions



1. Heat oven to 400° F. Grease a 9-inch pie plate.
   On a lightly floured surface, roll out dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between two pieces of waxed or parchment paper). Press dough into prepared pie plate, crimping edge. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling.
   
   
2. In a large bowl, gently combine apples, brown sugar, flour, lemon zest, lemon juice and cinnamon, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing apples into pastry with your hand. Place pie plate on baking sheet and bake in preheated oven for 30 minutes.
   
   
3. For the topping:
   In a medium bowl, combine sugar, flour, melted butter and almond extract. With your fingers, work mixture to a medium-fine crumb. Stir in almonds. Remove pie from oven, reduce temperature to 350° and sprinkle crumb topping over apples. Return pie to oven and continue baking for 25 to 30 minutes more, or until the crumb topping is nicely browned, apples are tender and juices are bubbling. If pie starts to get too brown before its finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
   
   Serves 8