Crumbtop Apple Pie
Got this one from a newspaper article in the local ("Worcester Telegram & Gazette") daily that was reporting on a pie-baking contest at the Salem Cross Inn in West Brookfield, MA. This one took the prize for being the best pastryless (well, it's a word NOW!) pie and, once you've baked it you'll know why!!
Filling:
2/3 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
8 large, tart apples--peeled, cored and thinly sliced (12 cups/4 lbs.)
2 Tbsp. water
2 Tbsp. lemon juice
2 Tbsp. butter
Crumb topping:
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) butter, softened
1 cup unbleached all-purpose flour
Filling: Preheat oven to 350º F. In large bowl combine sugar, cinnamon and nutmeg. Add apples. Sprinkle on water and lemon juice. Toss until evenly coated. Spoon into
9-inch deep-dish pie pan (without pastry). Dot with butter.
Crumb topping: Cream brown sugar and butter until light and fluffy. Add flour and stir until smooth. Daub on apples. Bake 50 to 60 minutes. Serve warm--plain or with ice cream, whipped cream or cheese.
Makes 8 servings.
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