2nd Place 2010 Apple Pie Contest

CRUMB TOPPED APPLE PIE

From the kitchen of Jenny Wilcox, Elsie, Michigan

2^nd Place in 2010 Michigan’s Best Apple Pie Contest

Pie crust:

4 cups unbleached white flour

1 ½ cups shortening or lard

1 ½ teaspoon salt

1 tablespoon Pioneer White Sugar

1 tablespoon vinegar

1 egg

½ cup water

Filling:

¾ cup Pioneer white sugar

1 teaspoon cinnamon

1 ½ tablespoon unbleached white flour

7 cups Michigan Apples (mixture of Mcintosh & Jonagold), peeled, sliced

Topping:

½ cup butter, softened

½ cup Pioneer brown sugar

1 cup flour

CRUST DIRECTIONS:

In mixing bowl, mix dry ingredients with a pastry blender until crumbly.  In a separate small bowl (or Pyrex glass measuring cup), mix liquid ingredients and egg.  Add small amounts at a time to dry ingredients.  Mix well until all liquid is added.  Roll out onto floured counter, put into 9-inch deep dish pie plate, and flute the edges.

NOTE: This makes 4-5 crusts.  Leftover crust can be rolled out, placed in pie dish and frozen, or frozen in a ball and rolled out after thawing.

PIE DIRECTIONS:

Mix white sugar, cinnamon and 1 ½ tablespoon flour with sliced apples.  Pour into prepared pie shell.

TOPPING DIRECTIONS:

Mix butter, brown sugar and flour until crumbly.  Pour over apples, spreading evenly to edges of apples.  Bake at 400 degrees for 45-55 minutes.