Here is the recipe she sent me, she found it on Pintrest. Came from the site he diary of a real housewife . com.
Only thing different we do is I use fruit fresh instead of the lemon juice, and I will add in some extra flour and even some cornstarch to the apples to soak up the juice. The recipe said to dump it out, I missed that part on the first one, it was soupy, but I added in the extra stuff because I hate to dump all that flavor out. We have doubled it and just put the apples in a sprayed 9x13 or 11x15 casserole dish and then put the topping on. I liked that, but she needs crust, I tell her the crust is only needed if you don't have a fork.
Ingredients
Crust:
Store bought or use my homemade recipe
Filling
8 cups Granny Smith apples. cored (peeled, cored, and sliced)
1 tablespoon Lemon juice
3/4 cup White sugar
1/4 cup Brown sugar
1/4 cup Flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Topping
1 cup Flour
1/2 cup Brown sugar
1/2 cup White sugar
1 tablespoon Cinnamon
1/2 cup Butter (cold)
Instructions
Preheat oven to 375 degrees F. Roll our crust and place it in the bottom of a pie pan and set aside.
In a mixing bowl put all filling ingredients, and mix until apples are coated. Allow your apples filling to sit for at least 5 minutes before adding them to the crust.
Meanwhile, in a separate mixing bowl use a fork to combine all topping ingredients until the mixture is well combined and crumbly. You can use a fork but I also like to get in with my hands. Pinching the butter into small pieces and having them coated in the dry ingredients.
Spoon in apple filling then top with topping. Bake for 50-55 minutes. Serve warm with ice cream or whipped cream.
Notes
You want your apples sliced pretty thin. Once they came out of the apple slicer I sliced each slice into at least 4 other thinner slices.
When adding sugar to your apples it will release water that is in the fruit. You don’t want this water sitting in the bottom of your pie so allow your apples to sit and rest will give your apples time to draw that water out in the mixing bowl.
The topping calls for cold cold butter that will melt when baking. Make sure your butter is very cold and firm right out of the fridge when you are ready to use it. Make sure you have a small crumble before adding it to the top of your pie. When the topping is done it will look like sand.
I used a standard 9-inch pie pan
To make sure I don’t get any of that juice I would suggest using a slotted spoon to scoop out the apples and place them into your crust.
I like to play it safe and place a baking sheet under my pie. This way if I have any leaking or dripping I can catch them and clean it easily.
Nutrition
Serving: 1slice | Calories: 440kcal | Carbohydrates: 85g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 194mg | Fiber: 4g | Sugar: 64g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
