APPLE PIE WITH CRUMB TOPPING

This crumb and pecan topped pie is best served while it’s still warm and bubbly. I used a combination of granny smith and gala apples for this one. Macintosh and Rome apples work well too. Just pick what you like or what looks good in the market.

INGREDIENTS:

-Apples, about 8
-Pie Crust, make your own or cheat like I do and use the refrigerated kind
-Brown Sugar, about 3/4 cup
-Cinnamon. a teaspoon or so
-Corn Starch, 1/4 cup or so
-Vanilla
-Flour, 1 and 1/4 cup
-White Sugar, 3/4 cup
-Butter, 2 sticks plus a bit more for buttering the pan
-Pecans, about a cup

DIRECTIONS:

Butter the pie pan and gently press the crust into it. Set it aside.

Peel the apples.

Core and slice them. This gadget makes it much faster and easier.

Combine the apples, the brown sugar…

…the cinnamon and the corn starch. Stir gently until the apples are well coated.

Spread the apples into crust. Sprinkle with a bit of vanilla. Cut about half a stick of butter into thin pats and arrange them over the top.

Combine the flour and white sugar in a bowl …