Apple Crumb Pie
Source: www.epicurious.com/recipes/food/views/apple-crumb-pie-390305
Ingredients
- Almond Crumb Crust (recipe follows)
- 3 1/2 pounds assorted apples (such as Macoun, Cortland, Jonagold, Empire, or Rome), peeled, cored, and cut into 1/4-inch-thick slices
- Juice of 1 lemon (about 2 tablespoons)
- 1/3 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 1/2 cups all-purpose flour
- 1 cup plus 2 tablespoons blanched almonds, finely ground
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature, cut into small pieces
- (makes enough for one 9-inch pie)
Directions
- Preheat the oven to 350F.
- Evenly and firmly press a little more than half of the crumbs (about 2 1/2 cups) into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate.
- Press firmly into the edges.
- Freeze pie shell until firm, about 15 minutes.
- In a large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg, and salt.
- Pour mixture into the chilled pie shell, mounding apples slightly in the center.
- Dot with butter.
- Sprinkle the remaining crumbs in clumps over the apples to cover completely.
- Bake, rotating halfway through, until the crust turns golden and the juices begin to bubble, about 1 hour.
- Transfer to a wire rack to cool completely.
- The pie can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
- In a large bowl, whisk together the flour, almonds, sugar, and salt.
- Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
- Using your fingers, squeeze the mixture together to create pea-size to 3/4-inch pieces.
- If not using right away, cover and chill until ready to proceed.