Howland Apple Crumb Pie
- 1 cup flour
- 12 cup flour
- 12 teaspoon salt
- 12 cup Crisco
- 4 -5 tablespoons cold water
- 5 -6 medium baking apples
- 38 cup sugar
- 2 teaspoons flour
- 12 teaspoon cinnamon
- 12 cup sugar
- 12 cup flour
- 14 cup butter
- Pie Crust for 8 inch pie pan or pie dish.
- Mix flour and salt
- Cut in Crisco
- Sprinkle water over, 1 tbsp at a time and work into a ball with hands till right consistency is reached.
- If too wet, add a little flour, if too dry, add a little water.
- Roll out crust enough to allow 1/2 inch to hang over pan edge.
- Fit into pan and crimp edges.
- Set aside.
- (Can be covered with wax paper and kept in fridge for a week or more.
- ).
- Filling.
- Apples 3 to 4 large or 5 to 6 med Granny Smith or Winesap are best slice 1/4 to 3/8 inch thick.
- Mix sugar, cinnamon and flour together in bowl, toss apples in, and then drizzle lemon juice over.
- Place in pie crust (should form a nice mound.
- Add more apples if needed).
- Crumb Topping.
- Cut sugar, flour, and butter together and spread over pie.
- Place in paper bag, Double fold end of bag and paper clip it closed.
- Moisten bag and
- bake at 425 for 40 minute
- If you forget to wet the bag on all sides it will catch fire.
- Bag will catch some spillover.
- Check 5 or so minutes early to make sure it is not spilling over or burning edges of crust.
- Remove from bag, put back in oven to brown the top if needed, watching carefully.
- Time and temperature can be varied.
flour, flour, salt, crisco, cold water, baking apples, sugar, flour, cinnamon, sugar, flour, butter
Taken from www.food.com/recipe/howland-apple-crumb-pie-511936 (may not work)