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1 single crust pastry recipe
1/2 cup brown sugar
1/2 cup walnuts, pecans or almonds
1/4 cup rolled oats
1/4 cup unbleached all-purpose flour
1/4 cup unsalted butter, at room
temperature (not melted)
3 large apples (about 8 ounces each),
peeled, cored and cut in 8ths
(1 Granny Smith + 2 Golden Delicious,
or 3 Winesaps or Pippins)
3 large eggs
3/4 cup lowfat sour cream
1/2 cup sugar
1/4 cup unbleached all-purpose flour
1-1/2 tablespoons vanilla
1/4 teaspoon salt
Preheat the oven to 375° F.
On a lightly floured surface, roll out the pastry 1/8 inch thick, about 3 inches larger than the
diameter of a 10-inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the
pastry. Loosely fold in half, then into quarters to form a wedge shape. Position the point of the
wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure
there are no air pockets between the dough and the pan. (If any tears in the crust occur,
mend them by brushing lightly with water and pinching together, or patching with a scrap of
rolled dough.) Trim evenly, leaving a 1-inch overhang. Lightly brush the edge of the pastry
with water and fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use.
Roll the trimmings into a flat disk, wrap, refrigerate and reserve for another use or discard.
Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and butter.
Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers until the
mixture resembles coarse crumbs. Refrigerate while continuing.
Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples
to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour
cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl
and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved crumb
mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until golden,
a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins to brown
too much, cover with foil strips or commercially available piecrust shield strips for the duration
of the baking time. Cool on a rack at least 1 hour before serving.
Nutritional analysis per serving:
Calories 356 (48% from fat) • pro 6g • carbo. 41g • fat 19g • sat. fat 2g
chol. 86mg • sod. 150mg • fiber 1g
Old World Apple Crumb Pie
A creamy apple pie with crunchy, crumb topping
Makes 1 10-inch pie, 12 servings.
Preparation: 15 – 20 minutes, plus 40 minutes to prepare the
pastry and 2 hours baking and cooling.
