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Recipe Summary

prep:
40 mins
cool:
2 hrs
bake:
1 hr 10 mins
bake:
15 mins
total:
4 hrs 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degrees F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 375 degrees F.

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For crumb topping:
  • In a medium bowl, stir together flour and the 2/3 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

  • In a large bowl, stir together 1 cup sugar and cinnamon. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat, mounded surface on which to add the crumb topping. Sprinkle crumb topping over apple mixture. To prevent overbrowning, loosely cover pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 40 to 50 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving.

  • To serve, drizzle with warm dulce de leche and sprinkle with nuts. Serve with whipped cream or vanilla ice cream, if you like. Makes 8 servings.

Nutrition Facts

710 calories; fat 27g; cholesterol 60mg; saturated fat 12g; carbohydrates 114g; mono fat 7g; poly fat 6g; insoluble fiber 3g; sugars 67g; protein 8g; vitamin a 583.1IU; vitamin c 4.7mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 3.8mg; vitamin b6 0.1mg; folate 112.9mcg; vitamin b12 0.1mcg; sodium 412mg; potassium 219mg; calcium 40.4mg; iron 3.8mg.
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