Ghee’s Old-Fashioned Apple Pie
A delightful apple pie featuring a buttery crust, sweet and spicy apple filling, and a crunchy crumb topping, perfect for family gatherings.
Ingredients
Crust
- 1 deep dish Deep dish pie crust (store-bought, baked) Store-bought for convenience
- 1 unit Egg white (for brushing crust) Beaten for use
Crumb Topping
- 1/2 cup Walnuts, chopped Adds crunch and flavor
- 1/2 cup Plain flour
- 1/2 cup Light brown sugar, packed For sweetness
- 4 tbsp Melted butter To bind the topping
Filling
- 1/4 cup Sugar
- 2 tbsp Corn starch To thicken the filling
- 1 tsp Cinnamon For spice
- 3 lbs Gala apples, peeled, cored, sliced Fresh for best flavor
- 1 tbsp Lemon juice To enhance flavor and prevent browning
Instructions
Baking the Crust
- Preheat the oven to 375°F (190°C). Prick the crust with a fork to prevent bubbling. Bake for 12–15 minutes, until lightly golden. Set aside.
Mix Crumb Topping
- In a bowl, combine walnuts, flour, and brown sugar. Add melted butter and mix with your fingertips until crumbly. Set aside.
Prepare Apple Filling
- In a large bowl, mix sugar, corn starch, and cinnamon. Toss in sliced apples and lemon juice until evenly coated.
Soften Apples
- Cover the bowl loosely with waxed paper or vented plastic wrap. Microwave on high for 12 minutes, stirring halfway through.
Seal the Crust
- While the apples are hot, brush the baked crust with beaten egg white.
Assemble the Pie
- Spoon the apple filling into the crust and spread evenly. Sprinkle the crumb topping generously over the apples.
Bake to Perfection
- Increase the oven temperature to 425°F (220°C). Bake for 10–12 minutes, until the topping is golden brown. Cool on a wire rack for at least 30 minutes before serving.
Notes
Serve warm or at room temperature, delicious with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.