This apple pie recipe is my own, and it’s always a big hit every year at the Farro Family Thanksgiving Day gathering. It’s especially good when apples are in season. I like to use McIntosh or Macouns. – JM Farro
JOANNE’S APPLE CRUMB PIE
Filling:
9 inch Pie Shell
8 cups of thinly sliced Apples
¾ cup Sugar
¼ cup Flour
½ teaspoon Nutmeg
1 teaspoon Cinnamon
Dash of Salt
Crumb Topping:
¾ cup Flour
6 tablespoons Butter
½ cup Brown Sugar
½ teaspoon Cinnamon
¼ cup Oat Bran (optional)
Preheat oven to 400 degrees.
Filling: Mix together sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate.
Topping: Mix together flour, butter, sugar, cinnamon, and oat bran with pastry blender until crumbly.
Bake 50 minutes. Cover topping loosely with foil during the last 20 or 30 minutes of baking, so that the topping doesn’t burn.
Cool pie before refrigerating, or serve warm.
