Pennsylvania Dutch Apple Crumb Pie
Travis Harhai's award winning Pennsylvania Dutch style Apple Crumb Pie.
Equipment
- Pastry blender
- Rolling Pin
- Pie pan 9 inch
- Cookie sheet
Ingredients
Crust
- 1 ¼ cups flour
- ⅛ tsp salt
- ⅓ cup vegetable shortening Plus 1 tablespoon. Chilled.
- ¼ cup cold water
Filling
- 10 each Granny Smith and/or McIntosh apples
- ½ cup sugar
- 1 Tbsp flour
- 1 tsp cinnamon
Crumb topping
- ½ cup sugar
- ¾ cup flour
- 6 Tbsp butter cut into chunks
Instructions
Preheat Oven
- Preheat oven to 350 degrees
Prepare Crust
- In large bowl, combine dry ingredients.
- Cut in shortening using a pastry blender or until mixture is crumbly.
- Mix in water a tablespoon at a time to form dough. (It should hold together when pinched.)
- Shape into a ball, flatten with your palm into a disc, then roll out on a floured surface into a circle about 2 inches wider than the pie plate.
- Transfer dough to pie plate.
Prepare Filling
- Peel, core and slice apples, then place in a large bowl.
- Add dry ingredients and mix by hand until all apples are covered.
- Pour into pie crust. (It will look like a lot, but the apples will bake down.)
Prepare Topping
- Place sugar and flour into a medium bowl.
- Rub the butter into the mixture with your fingers until it’s crumbly.
- Pat crumble mixture on top of unbaked pie.
Bake
- Place pie on a cookie sheet (to capture any drippings)
- Bake for 60 minutes or until apples are completely soft when pierced with a knife.
- Transfer pie to a rack to cool completely.
- Enjoy!