Apple Crumb Pie

Apple Crumb Pie

By Bonnie Clark

1 9-10 inch uncooked pie crust (you can make your own (see recipe below) or buy a dairy-free one from the store)

8 cooking apples, peeled and sliced 1/8 inch thick

1/2 c sugar

1 tsp. cinnamon

1 T tapioca

1/2 c sugar

3/4 c flour

1/2 c dairy-free margarine, chilled

Preheat oven to 400 degrees F.  Combine 1/2 c sugar, cinnamon and tapioca in a small bowl (use more tapioca for juicy apples).  Line pie crust with a layer of apple slices.  Sprinkle with cinnamon-sugar mixture.  Continue layering apples and sugar mixture until the apples are well mounded in the pie crust and the cinnamon sugar is gone.  Cut dairy-free margarine into 1/2 c sugar and flour until the mixture is the size of small peas.  Sprinkle this mixture on top of the pie.  Bake in 400 degrees F oven for 40 – 50 minutes or until bubbly and lightly browned.  Cool 30 minutes, cut and enjoy!

Rich and Flaky Pie Crust

1 cup vegetable shortening

3/4 teaspoon salt
2 cups flour, all-purpose –stirred and measured
1/3 cup ice water (Or carbonated water; lemon seltzer, 7-up or sprite, etc.)

Combine salt and flour in a bowl. Add shortening. Cut shortening into salt and flour with a pastry cutter. Add water. Stir with spoon until mixture clings together in a ball. Dough may be slightly moist. If dough is too dry or moist add additional water or flour as needed. Flour rolling surface and roll out as desired. Do not be afraid to handle.

BONNIE’S TIPS: You can use a fork to cut the shortening into the flour if you don’t have a pastry cutter. Also, when forming the dough into a ball don’t over mix. You should see small, thin swirls of shortening throughout the dough. To transfer the crust from the rolling surface to the pie pan, fold the crust in half twice. Lift and unfold crust over pie pan. Preparation Time: 20 minutes Number of Servings: Makes one two-crust 9 inch pie

 

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