APPLE CRUMB PIE

Fresh, juicy apple slices in a buttery corn syrup and cinnamon sauce thickened with corn starch.

FOR THE PIE:
1/4 cup sugar
1 tablespoon Argo corn starch
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons butter, melted
1/2 cup Karo Light OR Dark corn syrup
6 cups thinly sliced, peeled cooking apples (about 2 pounds)
1 unbaked deep-dish pie crust
FOR THE CRUMB TOPPING:
3/4 cup flour
2/3 cup sugar
6 tablespoons butter OR margarine

Preheat oven to 375 degrees F.

Combine sugar, corn starch, cinnamon, salt, butter and corn syrup in a large bowl. Add apples and stir to coat. Pour into pie crust.

For crumb topping, combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle topping evenly over pie. To avoid boil-overs in the oven, place pie plate on a baking sheet.

Bake for 1 hour, until crust is brown and apples are tender. If crust browns too quickly, cover edges with foil halfway through baking.

Makes 8 servings
Source: Karo Corn Syrup