CK apple crumb pie

Carondelet Kitchen Apple Crumb Pie
By Carondelet Kitchen inspired by Norma Russell

YIELD: 6-8 Servings
TIME:  1 hour

This pie was the Big Guy’s favorite growing up.  I’ve updated and changed the recipe and it’s only gotten better over the years.  Even my Mother-in-Law crowned this pie the best version.  High praise indeed!

INGREDIENTS
FOR THE CRUST
1 Extra Serving Size Graham Cracker Crust
2 large egg yoks, slightly beaten

FOR THE FILLING:
8 cups sliced, cored, peeled, cooking apples
1 ½ tablespoons freshly squeezed lemon juice
2/3 cup sugar
1/3 cup light brown sugar firmly packed
¼ cup all-purpose flour
¼ teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon nutmeg
 
FOR THE TOPPING:
2 cups flour
2/3 cup sugar
2/3 cup firmly packed light brown sugar
1 cup softened butter

PREPARATION
Step 1
Preheat the oven to 375-degrees F.

Step 2
Brush the bottom and side of the Graham Cracker pie crust evenly with the egg yolk mixture.  Bake on a baking sheet until lightly browned (about 5 minutes)
 
Remove the crust from the oven and set aside.

Step 3
Reduce oven heat to 350-degrees F.
Combine sliced apples, lemon juice, 2/3 cup sugar, 1/3 cup brown sugar, ¼ cup flour, salt, cinnamon, and nutmeg.  Mix well and spoon into the cooled crust.
 
Step 4
Mix the remaining flour, sugar, brown sugar and butter with fork until crumbly.  Sprinkle Crumb mixture evenly over the apples.  Bake on a baking sheet until Crumb is golden and the filling is bubbling (about an hour).  Cool on a wire rack.  Serve at room temperature.

LESSONS LEARNED
Omit the lemon juice if the apples are very tart.