Best Crumb Topped Lingonberry Pie Recipes

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

LINGONBERRY CRUMB PIE

Steps:

• Preheat oven to 175°C Grease a 28 cm pie dish.
• To make crust: Mix softened butter and sugar. Add flour, baking powder and egg and quickly mix to form a dough.
• Press the dough on the bottom and sides of the pie dish.
• Combine filling ingredients and mix well. Spread the filling over crust.
• To make topping: Combine oatmeal, sugar and vanilla sugar; sprinkle the mixture on top of the filling and top with butter cubes.
• Bake in the preheated oven for 25-35 minutes. Allow to cool completely.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

FRUIT PIE CRUMB TOPPING

Steps:

• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.

CRUMB TOPPED LINGONBERRY PIE

Steps:

• 1. Preheat oven to 350 F.
• 2. To make Crust: First mix 1/2 C + 1 T softened butter and sugar. Add flour, baking powder, and egg. Quickly mix to form a ball. .
• 3. Press the dough on the bottom and sides of a pie plate
• 4. .For Filling: combine lingonberries, sugar and cornstarch and mix well. Spread the filling in the pie plate..
• 5. For Topping: Combine 1 1/2 C+2 T oatmeal, sugar, and vanilla. Sprinkle on top of the berries. Top with the butter cubes.
• 6. Bake for 30-35 minutes. Allow to cool completely