Ingredients
-
3/4 cup packed light brown sugar
-
1 unbaked deep-dish pie pastry (9 inch)
-
-
1 1/2 cups all-purpose flour
-
3/4 teaspoon ground cinnamon
-
1/4 teaspoon salt
-
ground cloves, pinch
-
3/4 cup unsalted butter, cut into pieces and chilled
-
-
6 (2 3/4 lb) gala apples (peeled, cored and cut into 1/2 inch dices) or 6 (2 3/4 lb) golden delicious apples (peeled, cored and cut into 1/2 inch dices)
-
3/4 cup packed light brown sugar
-
1/4 cup all-purpose flour
-
1/2 teaspoon ground cinnamon
Instructions
- Arrange a rack in the lowest slot of your oven.
- Heat oven to 375 degrees F.
- Prepare pie crust and fit into a 9-inch deep dish pie plate.
- Refrigerate until you are ready to add filling.
- For crumb topping, combine flour, brown sugar, cinnamon, salt and cloves in bowl.
- With pastry blender or your fingertips, cut in butter until crumbly.
- For filling, in a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.
- Spoon filling into pie shell, mounding slightly in the center.
- Top filling with crumb topping.
- Place on foil-lined baking sheet.
- Bake at 375 degrees for 30 minutes.
- Reduce temperature to 350 degrees F; bake 30 minutes more, or until fruit is tender.
- Loosely tent pie with aluminum foil during last 20 minutes of baking.
- Let the pie cool for at least 1 1/2 hours.
- This pie can be made a day ahead.
- Cover pie and store at room temperature.
- To serve, dust with confectioners' sugar, if desired.