Crumb-Topped Fruit Pie

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

When it comes to crumble topping for fruit pie, this recipe is your best bet. Learn how to make five different kinds of fruit pies, all sprinkled with a sweet crumb topping.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
bake:
1 hr 5 mins at 375°
Servings:
8
Nutrition Info
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Crumb-Topped Fruit Pie

Ingredients

Directions

  • Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired. Set aside.

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  • In a medium bowl stir together oats, flour, brown sugar, salt, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

  • In a large bowl prepare desired Fruit-Pie Filling, first combining the sugar and flour in the amounts specified for desired fruit. Add the desired fruit. Gently toss fruit until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until fruit is partially thawed but still icy.)

  • Transfer fruit mixture to the pastry-lined pie plate. Sprinkle oat mixture over filling.

  • To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (50 minutes for frozen fruit). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and topping is golden (if necessary, loosely cover top of pie with foil the last 10 to 15 minutes to prevent overbrowning). Cool on a wire rack.

Raspberry Pie Filling:

Use 6 cups fresh or frozen raspberries; 3/4 to 1 cup sugar; and 1/4 cup all-purpose flour or 2 tablespoons quick-cooking tapioca or cornstarch.

Apple Pie Filling:

Use 6 cups peeled, cored thinly sliced apples; 1/2 to 3/4 cup sugar; and 2 tablespoons all-purpose flour.

Rhubarb Pie Filling:

Use 6 cups fresh or frozen rhubarb, cut into 1-inch pieces; 1-1/4 to 1-1/2 cups sugar; and 1/2 cup all-purpose flour or 1/4 cup quick-cooking tapioca or cornstarch.

Peach Pie Filling:

Use 6 cups peeled, pitted thinly sliced peaches; 1/2 to 1 cup sugar; and 3 tablespoons all-purpose flour or 4-1/2 teaspoons quick-cooking tapioca or cornstarch.

Blueberry Pie Filling:

Use 6 cups fresh or frozen blueberries; 1 to 1-1/4 cups sugar; and 1/4 cup all-purpose flour or 2 tablespoons quick-cooking tapioca or cornstarch.

Nutrition Facts (Crumb-Topped Fruit Pie)

Per Serving:
494 calories; total fat 22g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 38mg; sodium 339mg; potassium 193mg; carbohydrates 69g; fiber 3g; sugar 14g; protein 6g; trans fatty acid 1g; vitamin a 583IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 73mcg; vitamin b12 0mcg; calcium 40mg; iron 3mg.

Pastry for a Single-Crust Pie

Ingredients

Directions

  • In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

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  • Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

  • On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

  • Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  • Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (Pastry for a Single-Crust Pie)

Per Serving:
191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 15mg; sodium 187mg; potassium 27mg; carbohydrates 18g; fiber 1g; sugar 0g; protein 2g; trans fatty acid 1g; vitamin a 194IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.
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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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