carroll-astana
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ISO: ISO your favorite Toppings for Apple Crumb Pie. Thanks (NT)
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carroll-astana
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I mean what is your fav 'crumb' that you put on top of apples and bake it in the oven. Thanks.
Welcome back Carroll. What have you been up to? Mom made a killer crumb pie baked in a paper bag.
The crumb topping was just flour, sugar and butter combined to make streussel crumbs. Baking in the paper grocery bag kept the crumbs from browning too quickly and I think it helped the apples get more tender. It was actually called Paper Bag Apple Pie.
The crumb topping was just flour, sugar and butter combined to make streussel crumbs. Baking in the paper grocery bag kept the crumbs from browning too quickly and I think it helped the apples get more tender. It was actually called Paper Bag Apple Pie.
Carroll, I used to use the recipe from Betty Crocker Cookbook, >>
It was called French Apple Pie and the topping was made of 1 cup flour, 1/2 cup firm butter or margarine, and 1/2 cup of brown sugar mixed until crumbly. Very simple and very good. This was for a 9 inch pie.
It was called French Apple Pie and the topping was made of 1 cup flour, 1/2 cup firm butter or margarine, and 1/2 cup of brown sugar mixed until crumbly. Very simple and very good. This was for a 9 inch pie.
I like the Betty Crocker one too, Curious. Here is another good one:
This is from Cook's Illustrated's Dutch Apple Pie:
Streusel Topping
1 1/4 c all-purpose flour
1/3 c light brown sugar, packed
1/3 cup granulated sugar
1 T cornmeal
7 T unsalted butter, melted
For the streusel topping:
Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and
toss with fork until evenly moistened and mixture forms many large chunks with pea-
sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and
spread streusel in even layer on baking sheet. Bake streusel until golden brown,
about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now
empty baking sheet and bake at 425 Fº until streusel topping is deep golden brown, about 10
minutes. Cool on wire rack and serve.
This is from Cook's Illustrated's Dutch Apple Pie:
Streusel Topping
1 1/4 c all-purpose flour
1/3 c light brown sugar, packed
1/3 cup granulated sugar
1 T cornmeal
7 T unsalted butter, melted
For the streusel topping:
Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and
toss with fork until evenly moistened and mixture forms many large chunks with pea-
sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and
spread streusel in even layer on baking sheet. Bake streusel until golden brown,
about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now
empty baking sheet and bake at 425 Fº until streusel topping is deep golden brown, about 10
minutes. Cool on wire rack and serve.