Preheat oven to 375º.
Crust
1 cup flour
1/2 cup butter flavor shortening
1/4 cup water
Stir flour & salt together. Add shortening and blend with pastry blender, until dough is crumbly, but don’t overwork it. Add water a little at a time until dough sticks together (you may not need all of it) and you can form a ball. Roll ball out to fit 9-inch pie plate, it should be about 1/4″ thick. Place crust in pie plate, trim edges, shaping crust as desired.
Filling
5 cups apples, peeled, cored & thinly sliced (I like to use a mix of varieties, with at least one being a tart apple, like Granny Smith)
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Stir together brown sugar, flour, cinnamon, nutmeg and salt. Add in peeled, sliced apples and stir until apples are coated with mixture. Pour into prepared pie crust.
Topping
1/2 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup unsalted butter, softened
In a medium bowl stir together brown sugar, flour, cinnamon & salt. With a pastry blender, cut in butter until mixture is crumbly. Spread topping over apples in an even layer.
Bake at 375º for about 50 minutes, until crust is golden and apple mixture is bubbling. Best served warm – with a scoop of vanilla ice cream and drizzled with salted caramel sauce!
What are some of your favorite fall desserts?
-Manda