Crumb Pie Recipes

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APPLE CRUMBLE PIE



Apple Crumble Pie image

The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. -Vera Brouwer, Maurice, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup cold butter, cubed
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 cups chopped peeled tart apples (about 5 medium)

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 441 calories, Fat 23g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 247mg sodium, Carbohydrate 57g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

CLASSIC APPLE CRUMB PIE



Classic Apple Crumb Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon apple cider vinegar
1/4 cup ice water, plus more if needed
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
  • Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
  • Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

CRUMB TOPPING FOR PIES



Crumb Topping for Pies image

A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.

Provided by JAKESDELIGHTS

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 2

Number Of Ingredients 3

1 cup brown sugar
1 cup all-purpose flour
¼ cup butter, diced

Steps:

  • In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Nutrition Facts : Calories 848.9 calories, Carbohydrate 155.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 14.7 g, Sodium 195.5 mg, Sugar 106.9 g

STRAWBERRY CRUMB PIE



Strawberry Crumb Pie image

Provided by Emeril Lagasse

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Steps:

  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

FRUIT PIE CRUMB TOPPING



Fruit Pie Crumb Topping image

My mother always sprinkled on this wonderful crumb topping to dress up her two-crust fruit pies. The crumble topping not only looks pretty, it provides a crisp contrast to the soft fruit filling. I used it to top pies for my daughter's wedding reception.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1 cup (topping for 2 pies).

Number Of Ingredients 4

1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
Dash ground cinnamon, optional

Steps:

  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BASIC CRUMB CRUST



Basic Crumb Crust image

Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips! Sometimes sugar or other flavorings are added to the crumbs (here the sugar is optional), and then fat (usually melted butter) is added to bind the mixture to form a crust. The crumbs can be coarse, for a crunchier texture, or finer, for a smoother texture. Different base ingredients will behave differently, so the first time I test a crumb crust with a new ingredient, I always have a little extra on hand in case I need more crumbs, or a little extra melted butter, should it be needed. Crumb crusts don't generally require chilling before baking, but you can refrigerate for up to 1 hour or freeze for 15 minutes, if desired, to firm them up before baking.

Provided by Erin Jeanne McDowell

Categories     Dessert     Pie     Thanksgiving     Butter     Bake     Vegetarian     Soy Free     Quick & Easy     Kid-Friendly

Yield One 9-inch / 23-cm pie

Number Of Ingredients 4

210 g / 1¾ cups cookie, cereal, chip, or cracker crumbs
Up to 50 g / ¼ cup granulated sugar (optional)
2 g / ½ teaspoon fine sea salt
85 g / 3 ounces / 6 tablespoons unsalted butter, melted, plus more if needed

Steps:

  • In a medium bowl, stir the crumbs, sugar, if using, and salt together to combine. Stir in the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together between your fingers (if it doesn't, add a little more melted butter, 14 g / 1 tablespoon at a time, until it does).
  • Press the crust evenly into the bottom and up the sides of an ungreased 9-inch / 23-cm pie plate: First make an even layer in the bottom of the pan, then press the rest of the crumbs up the sides. Sometimes I use the bottom of a small dry measuring cup to help press the crust in evenly; this is especially helpful in the corners of the pan.
  • Preheat the oven to 350°F / 175°C (don't use a Baking Steel/stone when baking a crumb crust). To parbake the crust, bake (no docking or pie weights required) for 10 to 12 minutes, until it begins to lightly brown at the edges (or, for darker crumbs, smells lightly toasty). To blind-bake the crust, bake for 15 to 17 minutes, until it is deeply golden brown and/or smells toasty.
  • Do Ahead: This crust is best used the day it's made but can be parbaked or blind-baked up to 1 day ahead and stored at room temperature.
  • Variations:
  • Mini (Two-Bite) Crumb Crusts: Grease the cavities of a mini muffin pan with nonstick spray. Crumble or spoon 15 g / 1 tablespoon of the prepared crust mixture into each of the cavities. Press each portion with your fingers to be flush against the base and up the sides, taking care to press evenly all the way around. Chill the pan in the refrigerator for 15 to 20 minutes, before baking at 350°F / 175°C for 10 to 12 minutes. Cool completely, then use a small offset spatula to unmold the shells before filling. Alternatively, the mini crusts can be frozen for 2 hours after assembling before using a small offset spatula to unmold the pie shells. Keep frozen until ready to fill.
  • Unbaked Crumb Crust: For cream, chiffon, and cold-set pies, the crust doesn't need to be baked at all! After lining the pan with the crust, freeze it for at least 15 minutes before adding the filling.
  • Pie Pep Talk
  • What to do when a crumb crust shrinks: One of the most common problems I've seen with crumb crusts is that they can shrink or slump down the side of the pie plate when the crust is parbaked. Luckily, this is easily corrected. If you notice that your crust is starting to shrink, remove it from the oven and use a crust tamper or a small metal measuring cup to press the crust that slumped down back up the sides of the pie plate. If this happens consistently when you make crumb crusts, try tamping them down more aggressively and/or refrigerating for 30 minutes before baking.

RHUBARB CRUMBLE PIE



Rhubarb Crumble Pie image

This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

Provided by CountryLady

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
4 cups chopped rhubarb
1 (9 inch) unbaked pastry shells
2 tablespoons butter

Steps:

  • Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
  • Set aside.
  • PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
  • Add rhubarb& toss to coat.
  • Scrape into pie shell& dot with butter.
  • Sprinkle topping evenly over filling.
  • Bake in the bottom third of a preheated 425F oven for 10 minutes.
  • Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
  • Remove from oven& cool on a rack.

Nutrition Facts : Calories 437.3, Fat 18.9, SaturatedFat 8.8, Cholesterol 51.2, Sodium 243.6, Carbohydrate 64.4, Fiber 2.3, Sugar 40.9, Protein 4.3

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked 9 inch deep dish pie shell
4 cups fresh blueberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon orange juice or 1 tablespoon lemon juice
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 375*.
  • Place pie crust into pie pan and crimp edges as desired.
  • In a mixing bowl, combine all filling ingredients gently.
  • Pour evenly into pie plate.
  • Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
  • Sprinkle evenly over filling.
  • Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
  • Cover edges with foil if crust is browning too quickly.

PLUM CHUTNEY CRUMB PIE



Plum Chutney Crumb Pie image

If you've never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day. Really, making chutney is no harder than making applesauce. All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you're done. The intriguing flavor comes from the combination of ingredients, not from a complicated technique.

Provided by Melissa Clark

Categories     dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 23

170 grams all-purpose flour (about 1 1/4 cups), more as needed for rolling out dough
1 gram fine sea salt (about 1/4 teaspoon)
10 tablespoons unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
2 tablespoons cider vinegar
70 grams light brown sugar (about 1/3 cup)
1 star anise pod
1 cinnamon stick (2 inches long)
1 small sprig fresh rosemary
1 teaspoon grated fresh ginger root
1 gram black pepper (about 1/2 teaspoon)
2 grams ground cardamom (about 1/2 teaspoon)
1 gram fine sea salt (about 1/4 teaspoon)
3 pounds ripe plums, pitted and sliced (about 6 cups)
100 grams granulated sugar (about 1/2 cup), more to taste
1 teaspoon freshly grated orange zest
25 grams instant tapioca (about 2 tablespoons)
90 grams all-purpose flour (about 3/4 cup)
100 grams dark brown sugar (about 1/2 cup)
5 grams cinnamon (about 1 teaspoon)
Pinch ground cloves
1 gram fine sea salt (about 1/4 teaspoon)
5 tablespoons unsalted butter, cut into pieces
Vanilla ice cream, for serving (optional)

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
  • Make the chutney: In a medium saucepan over medium heat, bring vinegar, 2 tablespoons water, brown sugar, star anise, cinnamon stick, rosemary sprig, ginger root, pepper, cardamom and salt to a simmer, stirring to help dissolve sugar. Add a third of the plums and let mixture simmer until thickened, stirring frequently, 20 to 30 minutes. Let cool, then discard star anise, cinnamon stick and rosemary.
  • Meanwhile, toss remaining plums, granulated sugar, orange zest and tapioca in a bowl and let sit for 20 minutes. (If your plums are tart, add more sugar to taste.)
  • Lightly flour a work surface and rolling pin. Gently roll out dough to fit a 9-inch pie pan, dusting with flour if dough is sticking. Fold dough in half and transfer to pie pan. Carefully press crust into pan and crimp edges. Return pie to refrigerator for 20 minutes. While crust chills, heat oven to 400 degrees.
  • Gently press foil into pie crust and fill with pie weights or dried beans. Transfer to oven and bake for 18 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, or until crust is a light golden brown. Transfer to a rack to cool slightly.
  • Meanwhile, prepare the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, cloves and salt. Using your hands, work in butter until the dry ingredients are completely incorporated into butter and large, marble-size clumps form when pinched. Let sit in refrigerator while assembling pie.
  • Mix chutney into uncooked plums. Pour filling into crust and cover with crumb topping. Turn oven down to 350 degrees and place pie on a baking sheet on middle rack in oven. Bake pie for 1 to 1 1/2 hours or until fruit is bubbling and top is golden brown. Serve warm or at room temperature, with vanilla ice cream if you like.

CRUMBLE TOPPING



Crumble Topping image

Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons cold unsalted butter (cut into small pieces)

Steps:

  • In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

CRUMB TOPPING



Crumb Topping image

Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 6

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces

Steps:

  • In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
  • Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

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HOMEMADE APRICOT JAM CRUMB PIE RECIPE - AN ITALIAN IN MY KITCHEN
2018-08-06 Pre-heat oven to 350° (180° celsius). Grease and flour an 8" pie pan (20 centimeter). A spring form pan is my recommendation. In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
From anitalianinmykitchen.com


APPLE CRUMBLE PIE - E.D.SMITH®
Crumble Topping: Combine oats, flour, sugar, cinnamon and salt. Cut in the butter with 2 knives or pastry blender until crumbly; refrigerate. Pie: Place the flour, sugar and salt in a food processor; pulse to combine. Add the butter and pulse until mixture resembles fine meal. Whisk the egg yolk with the vanilla and 2 tbsp (30 mL) water; add to ...
From edsmith.com


CHERRY CRUMB PIE RECIPE WITH CANNED FILLING - THERESCIPES.INFO
Directions. In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or …
From therecipes.info


BROWN SUGAR PEACH CRUMBLE PIE - SALLY'S BAKING ADDICTION
2016-07-15 Instructions. The crust: Prepare my pie crust recipe through step 5. Make the filling: Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
From sallysbakingaddiction.com


ULTIMATE APPLE CRUMB PIE (THE BEST CRUMB TOP!) - DINNER, THEN …
2019-09-12 Instructions. Preheat oven to 375 degrees and press pie crust into pie plate. In a large bowl mix the apples, lemon juice, sugar, flour, cinnamon and nutmeg. Add the apples to the pie crust. In a medium bowl add the 1 cup flour and 1 cup brown sugar together and stir.
From dinnerthendessert.com


APPLE PIE WITH CRUMB TOPPING RECIPE - CRAZY FOR CRUST
2021-06-01 Sprinkle ¼ cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield. Bake at 425° for 10 minutes then lower the oven temperature to 350°F for 30-40 minutes.
From crazyforcrust.com


THE BEST APPLE CRUMB PIE EVER - THE MOUNTAIN KITCHEN
2016-09-30 Prepare the Crumb Topping**: Combine flour, brown sugar, cinnamon, salt, cloves, and nutmeg in a medium bowl. Use a whisk to ensure there are no lumps. Add the chilled butter to the flour/spice mixture. Using your fingertips, begin to pinch the butter into the flour/spice mixture, until crumbs form.
From themountainkitchen.com


BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 400˚F. For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water. Line a 9-inch pie pan with the crust and dock the surface gently with a fork to keep the crust from puffing up during baking. Pour in the blueberry filling.
From rachaelrayshow.com


APPLE PIE WITH CRUMB TOPPING RECIPE - MY ROI LIST
2022-04-22 Let them sit in the strainer for a few minutes to cool, then place them in pie crust. Sprinkle ¼ cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield.
From myroilist.com


APPLE CRUMB PIE - MY BAKING ADDICTION
2021-11-02 Preheat the oven to 375°F. Place the pie crust in a 9-inch pie plate and crimp the edges. Set aside; keep in the refrigerator if necessary to keep the crust cold. In a large bowl, toss together the sliced apples, granulated sugar, flour, lemon juice, and apple pie spice. Set aside.
From mybakingaddiction.com


CRUMB CRUST RECIPE | SOUTHERN LIVING
Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings. Note: For baked piecrusts, preheat oven to 325°. Bake crust 8 to 10 minutes or until lightly ...
From southernliving.com


10 BEST CHOCOLATE CRUMB PIE CRUST FILLING RECIPES | YUMMLY
2022-05-20 Pulled Pork Pot Pie with Buffalo Trace Bourbon Blueberry Filling Pork Foodservice. garlic powder, dried blueberries, egg yolk, brown sugar, Buffalo Trace bourbon and 9 more. Easy Snickers Bar Pie - Gluten-free too! Faithfully Gluten Free. melted butter, creamy peanut butter, chocolate crumbs, cream cheese and 6 more.
From yummly.com


CHERRY CRUMB PIE WITH SWEET CHERRIES - CHENéE TODAY
2021-05-24 Crumb Topping. Whisk together flour and brown sugar in a bowl. ¾ cup all-purpose flour, ⅔ cup light brown sugar. Add in cold, cubed butter and cut in with a pastry blender or fork until the mixture forms pea-sized crumbs. Place in …
From cheneetoday.com


RHUBARB PIE WITH CRUMB TOP RECIPE | LAND O’LAKES
STEP 2. Combine 1 cup flour and 1/4 teaspoon salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. STEP 3. Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust.
From landolakes.com


PURE RHUBARB CRUMBLE PIE | BETTER HOMES & GARDENS
Preheat oven to 375°F. Place pie plate with the parbaked piecrust on a parchment-lined baking sheet. Spoon rhubarb filling evenly into the crust. Top with the streusel. Step 5. Bake until filling bubbles and crust and streusel are deeply and evenly …
From bhg.com


CRUMB PIE CRUST RECIPES | ALLRECIPES
Rating: 4.5 stars. 1149. Remember this recipe when you want to whip up your favorite chocolate, coconut custard or banana cream pie. Butter, graham cracker crumbs and sugar are perfectly balanced in this recipe. And the mixture presses nicely into a …
From allrecipes.com


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