Since it is a Thanksgiving themed Ultimate Recipe Swap at Life As Mom today, I thought that I'd share a super yummy Crumb Top Apple Pie recipe that is perfect for making ahead and freezing! I'm sure that everyone has their own version, but this is the one that I turn to. I got it a few years ago at a local Mothers of Preschoolers meeting right before Thanksgiving. As part of our "creative activities" portion of the morning, we made Apple Pies that we could bake that day or FREEZE for later use. What a brilliant idea! Make the pie ahead of time...and freeze it until you need it. If Apple Pie is on your menu this Thanksgiving, why not make it this weekend and freeze it to save a little hassle next week?!
Crumb Top Apple Pie
1 prepared pie shell (homemade or store-bought frozen shell)
2 pounds baking apples (Granny Smiths), about 5 cups peeled and sliced
2/3 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
Crumb Topping Ingredients:
2/3 cup flour
1/3 cup brown sugar, packed firm
1/4 cup butter
Directions: Mix sugar, 2 Tbsp. flour, and cinnamon. Peel, core, and slice apples, then layer into pie shell. Sprinkle with the sugar/flour/cinnamon mixture, alternating it with apple layers. Prepare the crumb topping by mixing the 2/3 cup flour and brown sugar, then mixing the butter into it with a pastry blender, until the butter is in pea-sized pieces or smaller. Sprinkle the topping onto the pie.
If you are going to bake your pie immediately, place it on a cookie sheet, and bake at 400 degrees for 40-45 minutes, until juice is thick and bubbly.
If you want to freeze your pie to bake later, place it in a large ziploc bag, suck as much air as possible OUT of the bag and freeze. To bake a frozen pie, do not thaw before baking. Place on cookie sheet and bake at 400 until juice is thick and bubbly, about 1 hour, 15 minutes. Cover edges with foil after 45 minutes baking to prevent burned edges.