Apple Crumb Pie


Did you know? Approximately $700 million in pies (approx. 186 million units) are sold in grocery stores every year. This does not include restaurants, food service or price clubs, only grocery stores. Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623. 90% Americans believe a slice of pie represents one of the simple pleasures in life. Plus, February is National Pie Month! To help you celebrate National Pie Month here is an amazing recipe from Wholly Wholesome!

6 medium sized apples (WeI like Granny Smith)
1/2 Cup sugar
2 Tbs corn starch
1/2 Tsp cinnamon
1/4 Tsp nutmeg

Mix together dry ingredients in a large bowl. Peel, core, and slice apples, toss with the dry ingredients until evenly coated, and sugar mixture is moistened from apples. Pack apple mixture evenly into a Wholly Wholesome 9″ pie shell. The apples will be piled high, but will cook down some in the oven. Finish with crumb topping.

Crumb Topping
1/3 C light brown sugar
1/3 C all purpose flour
1/3 C rolled oats
1 t cinnamon
1/8 t salt
1/4 t nutmeg
1/4 C unsalted butter

Combine dry ingredients in a bowl. You can cut in butter with a fork or a pastry blender, or simply rub it in with your hands. Mix until butter is worked into the dry ingredients, it should look lumpy but dry. Smooth the crumb mixture over the apples.

Place pie on a sheet pan and bake in a 375° oven for about an hour (maybe a little longer). You will know the pie is done when juices bubbling out of it look thick, or a paring knife is easily inserted in the center and the apples are tender. The pie will sink down as it cools.


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