All American Apple Pie

SUBMITTED BY: Amy PHOTO BY: Juliana

"Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up..."

PREP TIME	25 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

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INGREDIENTS

1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter

READ REVIEWS (163)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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REVIEWS

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Reviewed on Oct. 28, 2005 by Termommy

That an awesome and easy to make pie. Well, I took a shortcut and used a frozen pie crust. But, it was so easy. I picked this recipe becasue I was out of brown sugar and did a search to see if there was such an apple pie using only white- and here it is! I did take one reviewer's advice and added 1 TB lemon juice and 2 TB cornstarch - then as advised, put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!), I poured it into my premade crust. Then, for the topping, I didn't have a pastry cutter, so I used a fork. And, I'm a sweet tooth, so I doubled the amounts for the crumb crust. I added cinnamon and a little sugar now and then as I was mashing with my fork. I loaded the pie with these crumbles. After about 40 min, I took it out (remember, I already cooked my apples earlier), and it was golden brown and crunchy on top and my crust was not overdone or dry since I didn't have to bake as long.

15 users found this review helpful

Reviewed on Sep. 9, 2003 by JUDY TOOMEY

Great recipe! I'll admit I had my doubts about the crust but it turned out fine. Nice to be able to make a pie without getting flour all over. I found that the pie was done after 45 minutes in the oven. For those of you having trouble with the topping, keep in mind that the butter/margarine needs to be cold (out of the fridge, not at room temperature) in order to make crumbs. Good luck! Can't go wrong with this one. Thanks Amy.

14 users found this review helpful

Reviewed on Oct. 4, 2003 by NUMUM4199

This was the best apple pie I've ever made, and I've been baking for years. I needed to bake it longer than the recipe called for, but as soon as it was goldening up, I took it out. It got rave reviews from everyone at dinner. I found that the recipe was good just as it was. (Some previous submitters had recommended cutting sugar or butter). If you're extremely health conscious, I guess you could, but it's absolutely delicious as is. Also, those complaining that it was doughy only had to bake it longer. If you tap lightly on the crumb topping, and it leaves an indent, then it still needs to bake some. An absolutely outstanding pie!

13 users found this review helpful

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