Apple Crumb Pie Recipe

Apple Crumb Pie

Prep Time: 30 minutes
Cook Time: 1 hr. 45 minutes

1 1/3 cup flour
½ teaspoon salt
1 tablespoons sugar
4 tablespoons cold butter, cut into cubes
4 tablespoons cold shortening, cut into cubes
4 to 5 tablespoons ice water
Combine flour, salt, and sugar in a small bowl. Add the butter and Crisco to the flour mixture. Toss it to coat each piece in flour. Using a pastry cutter, cut the butter and Crisco into the flour mixture until it is the size of green peas. Using a spoon, carefully stir in the water one tablespoon at a time until it is moistened and starts to come together. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for thirty minutes. Once chilled, roll out the dough on a floured surface to about 1/8 inch in thickness. Fit the dough into a nine inch pie plate and trim the excess off the edges. Then crimp the edges and mold into desired fashion.

2 ¼ lbs. granny smith apples, peeled, cored, and cut into 12 wedges (about 4 apples)
2 ¼ lbs. golden delicious apples, peeled, cored, and cut into 12 wedges (about 4 apples)
1 Bartlett pear, peeled, cored, and thinly sliced into wedges
¾ cup dried cranberries
juice of ½ a lemon
4 tablespoons butter, melted
1 tsp. vanilla extract
1 T. honey
1 cup sugar plus 2 tablespoons
¼ cup brown sugar
½ tsp. salt
¾ tsp. ground cinnamon
3 T. instant tapioca
2 ½ T. corn starch
In a large bowl toss together both types of apples, the pear, dried cranberries, and lemon juice. Stir together the butter, vanilla, and honey and then stir into the apples. In a separate bowl mix together the sugar, brown sugar, salt, cinnamon, tapioca, and corn starch and then toss into the apples. Layer the apples into the crust starting from the outside edge and working towards the middle layering them as tight as possible. Pour over the remaining juice from the bottom of the bowl and set the pie aside.

Crumb Topping:
8 T. butter, softened
1 cup all-purpose flour
2/3 cup chopped pecan
½ tsp. salt
¼ tsp. ground cinnamon
½ cup brown sugar
Mix all the ingredients together in a bowl with your hands until well combined and turns into a crumbly dough. Sprinkle the topping all over the apples to cover them completely and then press them in to secure them. Place the pie on a sheet tray and bake at 425 degrees Fahrenheit on the lowest rack for 15 minutes. Then reduce the heat to 350 and bake for 1 hour 15 minutes to 1 hour and 30 minutes. The crust and topping should be deep brown and the apples should be tender.
*if the topping is browning to quickly then lay a piece of tin foil over the pie.