Apple Jack Crumb Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a small bowl, combine raisins and brandy; cover and let stand at room temperature overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the brown sugar, flour, cinnamon, nutmeg and pepper. Add the apples, lemon juice and raisin mixture; toss to coat. Transfer to pastry., Combine flour and sugar in a food processor. Add butter; cover and pulse until coarse crumbs form. Add cheese and almonds; pulse just until combined. Sprinkle over filling., Bake at 375° for 50-60 minutes or until apples are tender and topping is golden brown. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Serve warm with ice cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

Steps:

• For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.
• Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.
• For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).
• For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.
• Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.

Steps:

• Preheat the oven to 375.
• In a large bowl, (at least 8 cups) combine 2 cups water and the lemon juice, as you cut up the apples put them in the water. This will keep them from browning. When you are finished cutting them up, drain off all the water.
• Combine 1/2 cup of the sugar, and the 2 tablespoons of flour. add to the apples.
• Grease a pie tin. Line it with the pie crust. Fill with the apple/flour mixture.
• In separate bowl combine remaining 1/2 cup sugar, the 1/2 cup flour, cinnamon, ginger, and mace. Cut in butter until crumbly. Pat onto the top of the apples. Cover the edge of the pie with foil.
• Bake for 30 minute then remove foil. Bake 30 minute more or until topping is golden.
• Enjoy this decadent delight!

Steps:

• Line a 9-in. deep-dish pie plate or cast-iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.

Steps:

• CRUST.
• Mix flour and salt.
• With a pastry blender or two knifes cut in the cold shortening until it looks like crumbs.
• Sprinkle cold water over flour.
• Toss mixture with a fork to combine.
• Add more water if needed.
• Gently gather dough together into a ball and wrap in plastic wrap.
• Chill in refrigerator for at least 30 minutes.
• Roll dough and place into a 9 inch pie plate.
• PIE FILLING:.
• Mix apples, 1/3 cup sugar, flour, cinnamon and nutmeg together in a bowl then place in unbaked pie crust. (Note: Lately I sometimes I add an egg wash to the crust to make it more crispy but the pie is equally as good without).
• TOPPING:.
• Mix 1/2 cup flour and 1/2 cup brown sugar together in a bowl.
• Cut in butter until mixture is crumbly.
• Sprinkle topping mixture over apples.
• Cover top loosely with aluminum foil.
• Bake at 375 Degrees Fahrenheit for 25 minutes.
• Remove foil and bake 25 to 30 more minutes, until top is golden brown.
• Cool on a wire rack.