Get ready! Here is the best Apple Pie recipe you will have ever tasted! (and just in time for Thanksgiving…how about that!) I’ve had a few good 2 crust pies, but the crumb topping is the best
1 Pastry (Just for the convenience I recommend buying Pillsbury’s roll out pie crusts)
6 c. THINLY sliced, peeled apples (Use Granny Smith, they’re best for baking. Use a tool to help you slice them extra thin!)
1 Tbsp. Lemon Juice
3/4 c. Sugar (You can subsitute 3/4 c. Splenda instead – you won’t even notice the difference but it’ll save you a few calories!)
2 Tbsp. Flour
1/2 tsp. Cinnamon
1/8 tsp. Nutmeg
1/2 c. Flour
1/2 c. Brown Sugar
3 Tbsp. butter (works best when it is chilled. Use margarine if you like but not a lower fat substitute.)
1. Preheat oven to 375 degrees. (I recommend preheating a cookie sheet with the oven. Then when it’s time, place your pie on top of this. That way if any of the carmely gooey goodness ends up boiling over you don’t have a mess in your oven.) Line 9 inch pie plate with pastry, cutting off any extra crust that hangs over the plate.
2. Sprinkle apples with lemon juice.
3. Combine Sugar, Flour, Cinnamon and Nutmeg in a large bowl. Add apple slices and gently toss to coat. Pour on top of pie crust. (This will be heaping but will bake down quite a bit.)
4. Combine Flour and Brown Sugar for topping. Cut in Butter until mixture resembles coarse crumbs. Top pie with crumb mixture.
5. To prevent over browning, loosely cover the edges of the crust with foil. (Or buy a handy crust cover thingy…yep that’s the technical name I think!) Bake for 25 minutes and remove the foil. Bake 20-30 minutes longer or until top is golden brown.