Apple Pie
Can you even call it Thanksgiving without apple pie? I don’t think so. Growing up, apple pie was most definitely the favorite pie at the feast and always the first one gone. My mom’s apple pie was the traditional type with a crust on top holding in all the juicy apple goodness. Andy’s mom brought a new topping to the apple pie scene with her crumb topping and it quickly became our house favorite. So here it is – if you haven’t tried apple pie with crumb topping – you should. Next Thursday is the perfect day to try it! Have a happy Thanksgiving!
Apple Pie
Loaded with apples and cinnamon and topped with buttery crumb topping, this is apple perfection.
Ingredients
Pie Crust
- 2 cups flour
- 2 Tbls sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shortening
- 1/2 cup butter room temperature
- 1/2 cup cold water
Apple Filling
- 8 granny smith apples
- 1 cup sugar
- 4 Tbls tapioca
- 2 tsp cinnamon
Crumb Topping
- 6 Tbsp butter room temperature
- 1/3 cup sugar
- 3/4 cup flour
Instructions
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Preheat oven to 400 degrees Fahrenheit. Add all crust ingredients to the bowl of a stand mixer and mix until combined. This recipe yields two 9-inch pie crusts, however, I only use one for apple pie. Divide the dough in half. Sprinkle flour on the rolling surface and roll out dough. Gently transfer to a 9 inch pie dish. Crimp edges as desired.
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Peal and slice apples and place in a large bowl. Mix in sugar, cinnamon, and tapioca. Arrange apples in the pie dish.
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Add crumb topping ingredients to a small bowl. Mix with the back of a fork until they are in small clumps. Add all crumb topping to the top of the pie, spreading evenly over the apples. Cover the edges of the crust with a pie shield or foil to prevent burning. Bake for 45-50 minutes.
