may be some hiccups for a moment or two as things settle down. I ask you be patient with me as they are worked through. Those of you who subscribe to the newsletter may experience a bump as I change over to a new system but I will give you plenty of notice. I’m excited for this change and it is been in the works for awhile now as are some great things ahead for Blogghetti. I hope you all will continue to follow along with me.
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
6 tablespoons cold, unsalted butter (cut into small pieces)
1/4 – 1/2 cup chopped walnuts
You will also need one frozen pie shell (deep dish style), thawed.
Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and place pie crust on it to thaw.
In a large bowl combine the apple pie filling and cinnamon and mix.
In a food processor, combine all of the Crumb Topping ingredients except the walnuts. Pulse a few times until the mixture looks like large crumbs. Add the walnuts and pulse a couple more times. You want the topping to be crumbly.
Bake for about 45 minutes or until bubbly and the topping is golden brown. You may have to cover the pie after about 30 – 35 minutes to keep the top from getting too browned. Cover lightly with aluminum foil.
Let cool on wire rack for 20 minutes and serve warm.
The pie looks marvelous, and yeah there are times when you need to go with semi-homemade. It just saves so much time.