APPLE CRISP PIE

APPLE CRISP PIE
CRUST: This is my favorite crust recipe… I’m sure it will work if you substitute with your family’s recipe!
3 cups Flour
1 ½ cups Crisco Butter Shortening
1 ½ tsp. Salt
¾ cup Water
Directions: Place flour, salt, and shortening in a bowl, mix with fingers until it resembles cornmeal. Add water, fold together to form soft ball.

CRUMB:
1 ½ cups flour
¾ cup packed light brown sugar
¾ tsp ground cinnamon
¼ tsp salt
Pinch ground cloves
¾ cup unsalted butter, cut into pieces and chilled
¼ cup chopped walnuts (optional)
Directions: Combine flour, brown sugar, cinnamon, salt and cloves in a bowl. Rub in butter with fingertips until crumbly. (stir in nuts, if using)

FILLING:
6 Golden delicious apples (approx 2 ¾ lbs) Peeled, cored and cut into ½ inch dice
¾ cup packed light brown sugar
¼ cup flour
½ tsp ground cinnamon
Pinch ground cloves
1 Tbsp powdered sugar
Directions: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.

PUTTING IT ALL TOGETHER:
Move an oven rack to the lowest slot. Heat oven to 375˚ F. Roll out your crust to an 11 inch circle and put it in a 9 inch pie pan. Done forget to make the edges pretty! Now put it in the refrigerator until you are ready to add the filling.
Once the filling is ready spoon it into the pie shell, mounding slightly in the center. Next top it off with the crumb topping.
Place on a cookie sheet and Bake at 375˚ F for 30 minutes. Reduce the temperature to 350˚ F and bake another 30 minutes until fruit is tender. Loosely tent pie with aluminum foil during last 20 minutes. Let cool. Dust with powdered sugar before serving.
To be honest I think I didn’t read the last part of the instructions, I think I just baked mine at 375˚ F for 30 minutes. It still turned out great!