Tuesday, September 27, 2011

Nancy's Recipe Box........Crumb Topped Triple Apple Pie

I love this apple pie recipe expecially with the 3 different types of apples.  This time of year it is fun to go to the orchard and pick fresh apples.  No store bought apples here.  


  • 1/2  of a 15-ounce package  rolled refrigerated unbaked pie crust (1 crust)
  • 2  teaspoons  butter, melted
  • 2  cups  peeled, cored, and thinly sliced Granny Smith apples (about 3/4 pound)
  • 2  cups  peeled, cored, and thinly sliced Jonagold or Jonathan apples (about 3/4 pound)
  • 2  cups  peeled, cored, and thinly sliced Braeburn, McIntosh or Northern Spy apples (about 3/4 pound)
  • 2/3  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 2  to 3 teaspoons  ground cinnamon
  • 1/2  teaspoon  salt
  •     Walnut Crumb Topping (recipe follows)
  •     Vanilla Ice Cream


1. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
2. For filling: In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling.
3. To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375 degree F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden. (If necessary, loosely cover top of pie with foil the last 30 to 40 minutes.) Cool on a wire rack. Serve pie slightly warm with ice cream. Makes 8 servings.
Walnut Crumb Topping: In a food processor combine 3/4 cup walnuts, 1/4 cup granulated sugar, and 1/4 cup packed brown sugar. Cover and process to grind the walnuts. Remove the lid; add 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/4 teaspoon salt and 1/4 teaspoon ground cinnamon. Cover and process until combined. Remove the lid; scatter 6 tablespoons cold butter, cut into 1/4--nch-thick slices., over the flour mixture. Cover and process until mixture resembles coarse crumbs; transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs.

Cool: 1 hourOven: 375 degrees FBake: 1 hour 5 minutes to 1 hour 10 minutesPrep: 40 minutes

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