Monday, July 27, 2015

Apple Crumble Pie

Tommy came home from Scout camp with 2 bags of Granny Smith apples so Richard dusted off our hand crank apple peeler. I had every intention of making an apple pie but was having family over and needed something bigger.  A crisp goes a long way so I combined the two and decided to try this Apple Crumble Pie and it was amazing! I originally made this in a 9x13 glass pan with dough for 2 pie shells on the bottom and increased the apple filling recipe by half. This is the reduced recipe for one Apple Crumble Pie.

You'll need 1 pie shell. I stand by my Never Fail Pie Crust recipe or you can use a store bought crust.

3 cups flour
1 tsp salt
1-1/4 cup shortening
1 egg, beaten
1/3 cup cold water
1 TBSP vinegar

Mix flour and salt.  Cut in shortening with fork or pastry cutter.
Combine remaining ingredients and then stir into shortening mixture.  Let stand a few minutes.  This makes 4 shells.  Roll out on floured surface or between waxed paper.

Apple Filling

 4-6 Granny Smith Apples
3 TBSP flour 
1/2 cup sugar
3 TBSP brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch ground clove
juice of 1 lemon
pinch of love

Peel, core and thinly slice the apples. Squeeze the juice of 1 lemon over apples and toss to coat. Add all of the dry ingredients and stir to coat all apple slices. Pour into unbaked pie shell.

Crumble Topping

1 cup flour
1 cup old-fashioned rolled oats
1 cup packed brown sugar
1/4 tsp ground cinnamon
pinch of salt
1 stick of cold butter, cut into cubes

Place all dry ingredients in a bowl and stir to mix. Add cubes of cold butter  and use pastry cutter or fork to incorporate mixture into pea sized crumbs. I like using my mixer for this because it's quicker. Sprinkle crumbs over apples and press down to hold in place.

Place pie on a cookie sheet because it will bubble over. Bake at 350 for 50 minutes. Check the apples with a fork and continues baking for 15 minute increments until apples are tender.