A real crowd pleaser. Some apples, a pie crust, sugar, flour, cinnamon and butter and you get a great tasting basic apple pie. Seconds all around.
I seem to use the terms simple and easy a lot naming recipes, but I do mean it. I like simple and easy since I rarely do a recipe that takes a lot of time, is complex or takes too much of my time for too little return. This is the last cooking (but not final post) that is using up the remains of a mass cooking my wife did a week before. There were four apples and one refrigerated pie crust left. Perhaps a pie???
So the recipe search was underway. I know there that most would include making the pie crust, and I would just skip that. I had one and I have made pie crusts before, and it falls in the too much time for return category.
So I usually read 5-10 recipes before I zero in, but #2 did it for me. I liked the few ingredients, and I had all the ingredients, and I liked the technique. In a word it was easy. And I almost followed it. I added some cinnamon to the topping and mostly followed the technique. So inspired by southerncooking.about.com.
This is going to be a standard in this house. I see no need to add complication to a recipe that produces this great of results.
Notes: Nothing. I think I will cut the apple slices in half next time, so it doesn’t pull apart so much during eating. Also, it probably needs to cool for 4-5 hours. It will hold together better when served.
Preheat oven to 375 convection and place a cookie sheet on the bottom rack for any overflow.
Start with one cup of AP flour in a large mixing bowl. Add 1/2 cup brown sugar (Packed), 1/2 t cinnamon, and 1/8 t salt. Mix this well. Microwave 1 stick (4oz) of butter in a bowl for 20 sec. on high. It will be partially melted. Stir with a fork and then dribble into the flour mixture.
Mix with a fork until well blended. Set aside.
Peel and slice apples. I used four good size Granny Smiths. You need 5-6 cups of apple.
Mix 1/2 cup granulated sugar and 1 t cinnamon together well then sprinkle over the apple slices.
Pour apple into a 9 inch uncooked pie crust. Either make one or use a Pillsbury refrigerated one.
Top with the crumb mix.
Bake on the middle rack. About 20 minutes into baking, you need to protect the edges of the crust. Either with aluminum foil or with a fancy dancy pie crust protector thingy. Bake a total time of about 50 minutes until golden brown. Allow to cool completely before cutting. 3-4 hours.
July 7, 2016