Recipe: Crumb Topped Apple Pie

I know a lot of people like their apple pie with a top crust.

For me, it's all about the crumb topping.

And the pie has to be as tall as possible.

This year, I tried a couple "Alton Brown" techniques in order to avoid the dreaded soggy pie.  I won't know if they have worked until tomorrow, but I will post them here and report back.

I also used a good combination of apples - but you can use your favorite.


Crumb Topped Apple Pie

~2 lbs apples (I used a mixture of Granny Smith, Empire, Macintosh, and Golden Delicious)
1/2 c sugar

3 Tbsp tapioca flour (I ran quick tapioca through my spice grinder)
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/8 tsp ground ginger

Topping:
3/4 c brown sugar
1/2 c butter
1/2 c white flour
1/4 c whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger

1 pie crust

For the apples:  Peel, core, and slice the apples evenly.  Toss with sugar and place in a colander to drain for at least an hour and a half (my apples released nearly a cup of liquid!)

Toss the drained apples with the tapioca flour and the spices.  Pack high into your pie crust.

For the topping:  Combine the topping ingredients in a food processor (or by hand).

Pack the top of the pie with the crumb topping.

Bake at 425 for 10 minutes, and then at 325 for another 25 minutes or until apples are done.

Serve with a generous slice of extra sharp cheddar cheese.