Apple crumb pie

November 16, 2005

Makes 1 9-inch pie

You can make the pie as is with just a crumb topping, or add a second crust to the top. This generous pie goes a long way.

FILLING

1 recipe best pie pastry (see left ) 6 large Northern Spy, Jonathan, Cortland, Baldwin, Golden Delicious, or other baking apples 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons lemon juice 1 1/2 tablespoons flour 1/4 cup raisins 1. Have on hand a 9-inch pie pan. Roll, crimp, and prick the dough as directed. Freeze the dough for at least 20 minutes.

2. Set the oven at 400 degrees.

3. Peel, core, and slice the apples. In a bowl, toss the apples with the sugar, cinnamon, nutmeg, lemon juice, flour, and raisins. Transfer the apples to the dough.

TOPPING

1 cup dark brown sugar 2 tablespoons flour 1/4 cup (4 tablespoons) unsalted butter, cut up 1/2 cup chopped pecans 2 tablespoons whole milk 1. In a bowl, with a fork, combine the brown sugar and flour. Add the butter and cut it in with a pastry blender until the mixture resembles crumbs. Stir in the nuts.

2. Sprinkle the mixture over the apples. Spoon the milk over the crumbs.

3. Bake the pie on the bottom rack of the oven for 10 minutes.

4. Turn the oven temperature down to 350 degrees. Continue baking for 35 to 40 minutes or until the crumb topping is golden brown and the filling is bubbling at the edges.

Alison Arnett