|The first two of many Dutch Crumb Apple Pies of the season!|
1 cup sifted flour
9-inch pastry shell, unbaked, chilled
1 egg white, beaten
6 cups peeled, sliced Golden Delicious apples
1 teaspoon fresh lemon juice
Combine flour, brown sugar, granulated sugar, salt, and butter; blend in food processor until crumbly then refrigerate until ready to use.
Spray 8" pie pan with baking spray. Roll out pie crust, crimp edges, then lightly brush entire crust with egg white. Chill in refrigerator until ready to use.
Cover peeled and sliced apples with boiling water and soak for 10 minutes. Drain apples for about 10 minutes and dry on paper towels. Put apples in large bowl and gently stir in lemon juice.
Pack apple mixture into chilled crust. Sprinkle crumb topping over apples.
Put pie in oven on cookie sheet and reduce temperature to 375 degrees. Bake until apples are tender, about 50-55 minutes. A good sign is when you can see the apple filling start to bubble.
If crumb topping appears to be browning too hard, lightly cover with tin foil for last 10 minutes.