apple crumb pie

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Servs: 6  Prep: 15m  Cook: 45m  

"I often brown the topping for this special-occasion pie under the broiler to give it extra eye appeal. Watch it carefully, though, because you don't want to burn Thanksgiving dessert! It's a fitting finale for any festive meal."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Pastry for a single-crust 9-inch pie Pastry for a single-crust 9-inch pie
•   6 cups chopped, peeled tart apples 6 cups chopped, peeled tart apples
•   2 tablespoons butter, melted 2 tablespoons butter, melted
•   2 tablespoons sour cream 2 tablespoons sour cream
•   4 teaspoons lemon juice 4 teaspoons lemon juice
•   1/2 cup sugar 1/2 cup sugar
•   1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
•   1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
•   1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
•   TOPPING: TOPPING:
•   1/2 cup all-purpose flour 1/2 cup all-purpose flour
•   1/2 cup sugar 1/2 cup sugar
•   1/4 cup cold butter 1/4 cup cold butter

Instructions

1. Line a 9-in. pie plate with pastry; flute edges. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
2. Bake at 375 degrees F for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.

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