APPLE CRUM PIE
From Loraine at Edgemere Elementary School


If you would rather use pie crusts on top and bottom,
use this recipe:

PIE CRUSTS
2 cups sifted all purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water ( I use ice cubes to cool he water first)

To make the Crum Pie, use this recipe for the bottom shell:

SINGLE CRUST FOR BOTTOM
1 1/2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water

APPLE CRUM PIE
Preheat oven to 400 degrees F.
5 to 7 tart apples cut in 1/2 inch wedges (5 cups)
One pie shell already made
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/3 cup all purpose flour 
6 tablespoons softened butter (room temperature)

DIRECTIONS
Pare the tart apples (Granny Smith)? Remove the core and cut into wedges 3/8 to 1/2 inches.  
Arrange in unbaked pie shell.  Mix 1/2 cup sugar and cinnamon and sprinkle over apples.
Mix 1/3 cup sugar with flour, cut in the soft butter until crumbly.  Sprinkle this over the apples evenly
Bake at 400 degrees F. for 35 to 40 minutes or until done.  
If pie browns too quickly, cover edge with aluminum foil.  Cool and enjoy.