We’ve been digging through some of our old recipe archives from more than 20 years ago, back when we were producing a local cooking show (ActiveDay Kitchen), and came across this one from North Star Orchards in Westmoreland.

It’s Georgia Munn’s first-prize Apple Crumb Pie, made with fresh apples, cinnamon, brown sugar, and a buttery crumb topping. Just the kind of recipe worth bringing back, especially this time of year when local apples are plentiful.

Here’s the original recipe, shared by North Star Orchards.

Georgia Munn’s Apple Crumb Pie

Ingredients

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 tablespoons flour
• 6 cups thinly sliced, peeled apples
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• Note: A tablespoon of cinnamon gives this pie a strong cinnamon flavor. If you prefer a milder taste, try 1–2 teaspoons instead.
• Pastry for a single-crust pie

Crumb Topping

• 2/3 cup flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/3 cup softened butter or margarine

Directions

1. Preheat oven to 375°F.
2. In a large bowl, combine both sugars with the flour, apples, vanilla, and cinnamon, tossing well.
3. Spoon the apple mixture into an unbaked pastry shell.
4. For the topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter until crumbly.
5. Sprinkle the topping evenly over the apple mixture.
6. Bake at 375°F for approximately 45 minutes, or until the topping is golden brown and the apples are tender.
7. Cool on a wire rack before serving.

Serves 6–8.

A Note About Baking

With six cups of apples, a deep-dish 9-inch pie plate may work best. If the crumb topping starts to brown before the apples are tender, loosely cover the pie with foil and continue baking. The original recipe doesn’t specify an apple variety, so choose your favorite baking apples.

From our old cooking show recipe archives. Recipe shared by North Star Orchards, Westmoreland, New York.