Tuesday, December 29, 2009

Genesee Valley Apple Crumb Pie

Another dish I made for Thanksgiving. This apple pie was really good. Everyone who tried some loved the pie. I felt it was a fairly simple pie to make and an added bonus was I didn't have to roll the pie crust out. The pie crust is a pat into the pan recipe.

Genesee Valley Apple Crumb Pie
Junior League of Rochester Cookbook

2/3 cup shortening
1 teaspoon salt
1/4 cup boiling water
1 1/2 cups flour

Cream shortening with salt.
Add boiling water and mix.
Add flour.
Press crust into 9 or 10 inch pie plate.

6 apples, pared, cored, and sliced
1/2 cup sugar
1 teaspoon cinnamon
pinch of salt

Fill crust with apples.
Sprinkle sugar, cinnamon, and salt on apples.

Crumb Topping
1/3 cup butter
1/2 cup sugar
3/4 cup flour

Cream butter with sugar and flour.
Spoon mixture on top of pie.
Place pie in preheated oven 450 degrees for 10 minutes.
Reduce temperature to 350 degrees for 30 minutes.

Short (2 inch) straws inserted in the pie will keep juice from running over.

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