Apple Crumb Pie
Ingredients:
DOUGH:
Mix: 2 cups flour
2 tablespoons sugar
¼ teaspoon salt
Mix*: 2 teaspoons vanilla
⅔ cups oil
3 tablespoons cold milk
Instructions:
FILLING:
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon Minute Tapioca (dry...comes in a box....use for thickening)
7-8 McIntosh or any apple desired
Instructions:
Note: This is a must have recipe in our family for Thanksgiving....there is never even a crumb left the next morning.
Origin of recipe: Given to Nancy Binger by her co-worker, Kathy Giordano Jokubiel in the ‘70’s…the best Apple Pie recipe around! It’s easy to prepare too. While you’re working on the crust, let your husband peel the apples!
DOUGH:
Mix: 2 cups flour
2 tablespoons sugar
¼ teaspoon salt
Mix*: 2 teaspoons vanilla
⅔ cups oil
3 tablespoons cold milk
Instructions:
- Whip together with wire wisk and pour into the dry mixture.
- Use ⅔ of dough mixture and pat into the bottom and sides of a pie plate.
- Reserve the rest of the mixture for later.
FILLING:
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon Minute Tapioca (dry...comes in a box....use for thickening)
7-8 McIntosh or any apple desired
Instructions:
- Cook above filling for 5 minutes in pot on stove just until sugar and tapioca dissolves. Place filling in the pie shell.
- Use the ⅓ of dough leftover to crumble on top of apples.
- When cooled, sprinkle with powdered sugar.
- Bake at 400 degree oven for 1 hour.
Note: This is a must have recipe in our family for Thanksgiving....there is never even a crumb left the next morning.
Origin of recipe: Given to Nancy Binger by her co-worker, Kathy Giordano Jokubiel in the ‘70’s…the best Apple Pie recipe around! It’s easy to prepare too. While you’re working on the crust, let your husband peel the apples!