Easy Apple Pie
This delicious crumb pie is easy to make, and easier still if you use a refrigerated pie crust.
Serves: 10Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Medium
- 2 1⁄2 cups sifted all-purpose flour, divided
- 1 3⁄4 cups granulated sugar, divided
- 3⁄4 tsp. salt, divided
- 1 tsp. ground cinnamon
- 2⁄3 cup plus 1⁄2 softened butter, divided
- 1 large egg, lightly beaten
- 1 1⁄2 cups sour cream
- 2 tsp. vanilla extract
- 4 large McIntosh apples, peeled, cored, and sliced
- 1⁄2 cup packed brown sugar
- 1⁄2 cup oatmeal
- Combine 1 3⁄4 cup flour, 1⁄4 cup granulated sugar, 1⁄4 teaspoon salt, and cinnamon in a bowl. Add 2⁄3 cup butter and cut in with a pastry blender until the mixture has the consistency of coarse meal. While tossing and stirring with a fork, sprinkle in just enough of the water to moisten. Gather the dough into a ball. On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer the round to a 9-inch pie plate. Chill 1 hour.
- Preheat oven to 450°F.
- In a large bowl, combine the egg, sour cream, 1 cup granulated sugar, 1⁄2 cup flour, remaining 1⁄2 teaspoon salt, and vanilla. Beat until smooth. Add the apples to the sour cream mixture and toss gently to mix. Spoon into the chilled pastry shell.
- Bake for 10 minutes. Reduce the oven temperature to 350°F and bake for 35 minutes longer, or until the apples are tender.
- In a bowl, combine remaining 1⁄2 cup butter, remaining 1⁄2 cup flour, remaining 1⁄4 cup granulated sugar, brown sugar, and oatmeal and, using a fork, mix thoroughly until crumbly. Sprinkle evenly over the baked pie. Return to the oven and bake for 15 minutes longer, or until lightly browned. Let cool and store in the refrigerator.