Apple Crumble Pie

Ingredients

Pie Crust

  • 1 1/4 cups all purpose flour (163g)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup butter cold cut into cubes
  • 1/4 cup cold water

Apple Filling

  • 6 Granny Smith or baking apples 3lbs, peeled and sliced
  • 1/2 cup granulated sugar (100g)
  • 3 tablespoons all purpose flour (25g)
  • 1/2 teaspoon apple pie spice or cinnamon

Crumble Topping

  • 3/4 cup rolled or large flake oats (55g)
  • 1/4 cup all purpose flour (33g)
  • 1/4 cup brown sugar (45g) packed
  • 1/4 cup cold butter cut into cubes

Instructions

Pie Crust

  • Add flour, salt and sugar to a food processor. Pulse to combine.
  • Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
  • Add the cold water, and pulse until the dough comes together. It should not be wet or sticky.
  • Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
  • When ready to prepare your pie, roll out dough on a lightly floured surface, roughly two inches larger than the pie you are using. Trim and crimp as desired and refrigerate until ready to fill.

Apple Filling

  • Combine apple slices, sugar, flour and apple pie spice in a medium bowl.
  • Spread into prepared pie crust.

Crumble Topping

  • In a medium bowl, combine oats, flour and brown sugar.
  • Add butter cubes and use a pastry cutter or fork to cut in butter until mixture resembles oatmeal cookie dough — it should stick together when you press it.
  • Crumble over apples in pie crust.
  • Bake at 375 degrees F for 30 minutes or until crust and topping is golden. Cover with foil and continue baking for 40-50 more minutes, until apples are juicy and bubbling at the edges.
  • Let cool for 1-2 hours before slicing. Refrigerate leftovers up to 3-4 days.

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