Fall is officially in full swing here in the northeast and that means it's pie season among other things. And there is nothing better than a warm pie by a fireplace on a cool night. Local farms are lined with sweet, mouthwatering pies that leave you scraping every last bite off your plate. From pumpkin to good 'ol apple pie, the flavors are endless.
Pies can also be a work of art. Have you ever noticed the intricacies of the top shell? Lattice lined pies to various shapes from mini cookie cutouts adorn the tops of these pies. Or perhaps you are more of a traditionalist and prefer a full layer of pie crust with a few slits on top. And then there are people like myself who love a good crumb topping!
The texture of the sweet & cinnamon crumb paired with the warm, soft filling like that of an apple pie to me is absolute heaven on a fork. But don't take my word for it, give this crumb topping a go on your next homemade pie. It's super easy--I promise!
Ingredients:
1 Cup AP Flour
1/3 Cup Packed Light Brown Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt (Optional)
1/2 Cup of Butter (1 stick, softened & cut into 1/2 cubes)
Method:
Combine all the dry ingredients: Flour, LB Sugar, Cinnamon, Salt
Add the butter into the dry ingredients and work until butter is incorporated. The texture will look well, crumbly!
Refrigerate or freeze until you are ready to use.
Tee Tip: When making pie we want all of non-filler ingredients as cold as possible. This will prevent a goopy mess all around. Check out my Flaky Pie Crust recipe and more tips.
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