Apple Crumb Pie

This apple pie is a great aunt's recipe.  My grandmother made it and now I make it.  It is easy and delicious in September when all of the new crop of apples get to the grocery.  
Ingredients:
4 large tart apples (6-7 cups of sliced apples)
1 pie shell or crust
1/2-3/4 cup of sugar
1 teaspoon cinnamon
Mix all of this in a large bowl and set aside.
Crumb topping:
1/2 cup sugar
3/4 cup flour
1/3 cup butter


To assemble:  Pour apples into pie shell/crust.  Preheat oven to 450 degrees.
For crumb topping:  Sift flour into sugar and mix, cut in softened butter with a pastry mixer until has crumb texture.  Sprinkle this on top of the apple mix in shell/crust.  I cover the edges with a handmade foil ring for first 40 minutes of cooking. 
Cook in 450 degree oven for 10 minutes and then turn oven down to 350 degrees for 40 minutes.  
Serves 6-8

Pastry Leaves

 The source for this recipe was Southern Living (November 2004).  

I used this piecrust for my pie and the second crust I used for the leaves.  Unfold the crust onto a lightly floured surface.  Cut leaves from piecrust using leaf-shaped cutters.  Mark leaf veins using the tip of a small paring knife (With larger cookie cutters- One (15 oz.) packaged of piecrust will make about 24 (2-3 inch) leaves.)  

To make the tinted egg wash, whisk together 3 large eggs and 2 tbsp. water.  Pour mixture evenly into small cups, tinting each with a few drops of liquid food coloring to create different colors.  (Here I used red 6 drops, orange-2 drops red and 2 of yellow, yellow 2 drops, and green 2 drops.)  

To prevent the egg wash from burning the baking sheet, paint leaves on pieces of parchment or wax paper.  Brush leaves evenly with egg wash, beginning with lighter colors first, and overlaying with areas of darker color.  Crumple 2 (14-inch long) piecess of aluminum foil into 1-inch wide strips.  Coat with vegetable cooking spray, and place on baking sheet lined with parchment paper.  Gently drape pastry leaves over the strips of aluminum foil to give the a natural shape; place several leaves on the baking sheet.  (The cookie cutters I used were so small, that the foil didn't help me.  I would like to try this again at Thanksgiving with larger cookie cutters.)  Bake at 400 degrees for 6-8 minutes or until golden.  Cool on the baking sheet on a wire rack for 10 minutes.  Gently remove the leaves, and cool completely on a wire rack.  The leaves can be made up to one month ahead and frozen between layers of wax paper in an airtight container.  

I will link this to Foodie Friday at Designs by Gollum.

Go over and check out all of the great recipes.