Crumb-Topped Fruit Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 282. Vision transcription from the scanned page; needs review.
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Ingredients
- Fruit-Pie Filling (see chart, opposite)
- Flavoring (see above) (optional)
- Pastry for Single-Crust Pie (see recipe, page 293)
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons margarine or butter
- Powdered Sugar Icing (see recipe, page 88) (optional)
Instructions
- Mix ingredients for filling, adding flavoring, if desired. Transfer filling to a pastry-lined 9-inch pie plate.
- Combine flour and brown sugar. Cut in margarine till mixture resembles coarse crumbs; sprinkle over filling. Cover edge with foil. Bake in a 375° oven 25 minutes. Remove foil. Bake 20 to 25 minutes more or till top is golden and fruit is tender. (Bake cherry pie for 50 to 60 minutes total.) If desired, drizzle with icing.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Wild Blueberry Almond Crumb Pie" by Lori L. Stalteri; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/69655432@N00/5462320720. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.