Apple Crumble Pie
In this version of apple pie, a sweet, crumbly topping is baked over soft apples and warm spices.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 5 minutesDifficulty: Easy
- 1⁄2 cup all-purpose flour
- 1⁄2 cup packed light brown sugar
- 1 1⁄2 tsp. ground cinnamon, divided
- 1⁄2 tsp. salt, divided
- 1⁄2 cup butter, cubed and chilled
- 6 medium Granny Smith apples, peeled, cored, and sliced 1⁄4 inch thick
- 1⁄2 cup granulated sugar
- 2 Tbsp. lemon juice
- 1⁄4 cup cornstarch
- 1⁄4 tsp. ground nutmeg
- 1 pie shell (9 inches), unbaked
- In a medium bowl, blend the flour, brown sugar, granulated sugar, 1⁄2 tsp. cinnamon, and 1⁄4 tsp. salt. Using your fingers, rub in the butter until the mixture resembles coarse sand. Chill for 30 minutes before using.
- Meanwhile, heat the oven to 375°F. In a large bowl, combine the apples, granulated sugar, lemon juice, cornstarch, salt, remaining cinnamon, and nutmeg. Toss to coat and allow to stand for 10 minutes.
- Pour the apple mixture into the pastry crust and top with the chilled streusel mixture. Place on a baking sheet and bake for 50 to 55 minutes, or until the filling is bubbling and the streusel topping and crust are golden brown.