For this pie, you can use your own favorite crust recipe, or buy a ready-made flat sheet of crust. For the apples, look for baking apples, like Granny Smith, but itâ€™s fine to use several varieties so you have a few different apple textures in one pie.
1 9-inch pie
- All Purpose Flour
- egg wash
- finely shredded cheddar cheese
- For the crusts:
- For the filling:
- instant pectin
- sliced apples
- pinch of salt
- prepared crust
- unsalted butter
- vanilla bean paste
- Position oven rack in the bottom third of the oven and then heat your oven to 400Â°F.
- Arrange the crust in the pie pan, cut the excess off the edges, and crimp or flute the crust edges as desired. Place the pan in the refrigerator while you prepare the crumb topping.
- To make the crumb crust: In a medium bowl, combine the sugar, salt, flour, unsalted butter, and cheese. Use a pastry cutter or two knives to begin cutting the butter into the dry ingredients. When you have butter thatâ€™s about the size of small peas, use your fingertips to continue working the butter into the mix until it forms small clumps for the crumb topping. Set this aside until youâ€™re ready to assemble the pie. If your kitchen is very warm, you can refrigerate it.
- To make the filling:
- As you peel, core, and slice your apples, add them to the sugar mixture and stir to coat the apples â€“ this will help keep them from turning brown as you continue peeling and slicing apples.
- When you have five cups of apple slices â€“ and a little more is fine â€“ remove the pie crust from the refrigerator. Add the apples to the crust, along with any dry sugar mixture or any liquid remaining in the bowl. Arrange the apples so they are mounded and higher in the center.
- Top the apples with the crumbs.
- If desired, brush the edges of the pastry with egg wash, for a shiny brown edge.
- Bake the pie for about 40 minutes. The crumb topping should be golden brown with some darker bits.
- Remove the pie from the oven and let it cool on a rack, then refrigerate until thoroughly chilled. If you cut the pie before itâ€™s chilled, the juices wonâ€™t be as thick and theyâ€™ll run out when you slice.