Saturday, October 18, 2008

Easy Crumble Crust Apple Pie

If you're like us, you probably have a huge bag filled with apples sitting in your kitchen that you can't seem to make a dent in just by eating them one by one. Take the opportunity to use your extra apples from apple picking to make this easy apple pie with crumble crust. Enjoy!

Recipe makes 2 pies

Bottom Crust:
I use the frozen store bought kind. Life's too short to make your own bottom crust!
Apple Mixture:

(It's always good to use a mixture of different types of baking apples. We get our apples from my family's small orchard so we stick to the Macintosh, Liberty, Jonathan, and Freedom varieties but feel free to experiment!)

6 Tb all-purpose flour
1 tsp lemon zest
1Tb fresh lemon juice
1 tsp ground Cinnamon
1 tsp ground allspice (about 12 cloves if you grind them yourself)
1/4 tsp salt
1 1/3 cup sugar
5 lbs apples, peeled, cored and cut into slices

Mix apples and ingredients together in a big bowl. Using your hands is probably the best way to make sure all the apples get evenly covered.

Divide the apple mixture in two and Scoop into the two pie crust bottoms. Set aside.

Crumble Crust:
2 1/4 cup all-purpose flour
1 1/2 cup light brown sugar
1 cup (2 sticks) butter chopped into cubes

Combine ingredients and then pulse together in a food processor so the mixture resembles coarse cookie crumbles.

Press the crumbles onto each pie until all the apples and tops are covered.
Bake on a cookie sheet (to catch the drips) at 400 degrees for 15 minutes. Turn down to 375 and bake for 40 additional minutes.
Let the pie cool and settle for a few hours. Serve with a fresh dollop of vanilla ice cream.

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