Apple Crumb Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Granny smith apples||3 Pound|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Dark seedless raisins||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Crumb topping||3 Tablespoon|
|Sour cream||8 Ounce (1 Container)|
|Vanilla extract||1 Teaspoon|
In medium bowl, mix flour and salt.
With pastry blender or two knives used scissor fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs.
Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
Shape dough into a disk and refrigerate 30 minutes or until firm enough to roll.
Meanwhile, peel, core, and cut apples into 3/4 inch chunks.
In large bowl, toss apples with sugar, raisins, cornstarch, and cinnamon until well combined.
Preheat oven to 400° F.
On lightly floured surface, with floured rolling pin, roll dough into a round 2 inches larger in diameter than inverted 9 1/2 inch deep dish pie plate.
Ease dough into pie plate; trim edge, leaving 1 inch overhang.
Fold overhang under; pinch to form decorative edge.
Cover and refrigerate.
While crust is chilling, prepare Crumb Topping.
Add sour cream and vanilla to apple mixture and toss well to coat evenly.
Spoon apple mixture into chilled crust.
Sprinkle top of apples evenly with Crumb Topping.
Place sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking.
Bake pie for 1 hour at 400° F.
Turn oven control to 350° F. and bake 35 to 45 minutes longer, until filling is bubbly and top is golden.
Cover with foil if top begins to brown too quickly.
Remove from oven and cool slightly on wire rack to serve warm, or cool completely to serve at room temperature later.