Saturday, October 16, 2010

Crumb Pie Recipe

The bake shop at ElCentro College has a bake sale every Friday. I bought a crumb pie for two dollars because nothing else really appealed to me. I brought it home and my family devoured it. It was one of the best tasting "pies" I have eaten. So I asked the baking teacher if I could get the recipe from her and she happily made a copy for me. So here it is:


Crumb Topping:
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
6 tbl (3/4 of a stick) unsalted butter at room temperature

2/3 boiling water
1 cup brown sugar
1/2 tsp baking soda
2 eggs

1 frozen pie shell, thawed at least 20 minutes

Preheat the oven to 450 F.
To make the topping, in a large bowl stir together the flour, sugar, cinnamon, nutmeg, and salt, using a whisk or fork. Cut the butter into several pieces and drop them into the bowl. Using your fingertips or a pastry blender, blend the butter into the flour until their are no visible pieces of butter and the mixture resembles coarse, dry crumbs. Set aside.

To make the filling, in a medium bowl, whisk together the boiling water and brown sugar. Add the baking soda and whisk until well incorporated. Add the eggs and whisk well. The mixture will be quite thin. Pour into the pie shell and sprinkle evenly with the topping.

Bake for 10 minutes, then reduce the heat to 350 F and bake for 25 to 30 minutes longer. As the pie bakes, it will puff dramatically and the crumb surface will crack. It is done when you insert a knife into one of the cracks and it comes out clean. Cool for one hour before serving. There won't be much left after people taste this pie so get a big piece first.


1 comment:

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