Crumb Topping:

Pie Filling:


  • Arrange a rack in the lowest slot of your oven. Heat oven to 375°F. Fit piecrust into a 9-inch pie plate and decoratively crimp edge. Refrigerate until you are ready to add filling.


Crumb Topping:

  • Combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts, if using.


  • In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.

  • Spoon filling into pie shell, mounding slightly in the center. Top filling with crumb topping. Place on small foil-lined baking sheet.

  • Bake at 375°F for 30 minutes. Reduce temperature to 350°F; bake 30 minutes more, until fruit is tender. Loosely tent pie with aluminum foil during last 20 minutes. Let cool for at least 1 1/2 hours. (Can be made a day ahead. Cover pie and store at room temperature.) Dust with confectioners sugar before serving.

Nutrition Facts

421 calories; 19 g total fat; 34 mg cholesterol; 130 mg sodium. 63 g carbohydrates; 4 g protein;