This was delicious and the crust is SO easy. If you want to use a store bought crust for this one--don't--this crust recipe takes less than five minutes to mix and press into the pie pan--just be patient and press it until it's spread out evenly and up onto the edge of your pie pan. I did use granny smiths--leaving the sugar as written--b/c that's what I had! And I added a bit to the topping--which is GREAT as written-- but for personal preferences I added chopped pecans and a touch of cinnamon. I was skeptical of a crumb topping w/o brown sugar, but this recipe is good as is. Like any pie, I do recommend covering the crust edges w/ a pie shield or foil, taking it the protection off for the last few minutes of baking, if necessary. My apples weren't ready after 45 minutes, so, I covered the whole pie loosely with foil for another 10 minutes or so and the apple juices began to run down the side of the pie tin beautifully! :) Hands down, this is the best crumb top pie I've made. Now I have to be really motivated to bother making my double crust pie as it entails a rolling pin!!!
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This was delicious and the crust is SO easy. If you want to use a store bought crust for this...