Apple Crumble Pie

Good, crisp, local apples are starting to flood the markets here in Ontario. Every year when this happens I begin to crave apple pie. Last weekend I decided to make the apple crumble pie I found on the Canadian Living web site. It was amazing! The tart apple filling was lightly spiced with cinnamon (I added some nutmeg and groud cloves as well) and the crumble added a nice crunchy contrast.

The pie was the perfect counterpoint for both the panforte ice cream the Sunday Slow Scoopers made two weeks ago and the cinnamon ice cream they made on the weekend.  . . . apple pie with cinnamon ice cream - it really does NOT get any better than this!

Enjoy!

 

Apple Crumble Pie

Single-crust pastry

Filling:
8 cups (2 L) thinly sliced peeled apples (3 lb/1.5 kg), about 7
2 tbsp (25 mL) lemon juice
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon

Topping:
3/4 cup (175 mL) all-purpose flour
3 tbsp (50 mL) each granulated sugar and packed brown sugar
1/2 tsp (2 mL) cinnamon
1/4 cup (50 mL) cold butter, cubed

Topping: In bowl, whisk together flour, granulated and brown sugars and cinnamon. Using pastry blender, cut in butter until crumbly; set aside.

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Set aside.

Filling: In large bowl, toss apples with lemon juice. Add sugar, flour and cinnamon; toss to combine. Scrape into pie shell. Sprinkle with topping.

Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for about 80 minutes or until filling is bubbly and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)

Canadian Living Magazine: October 2007

Comments

[diana]

Lovely recipe, Jerry. It is a fall classic, isn't it. My mom used to serve it (or a very similar version) with a spoonful of sour cream on top. I think I will have to make this one.

[Jerry]

Enjoy Diana - just be sure to use a firm apple variety because of the long baking time - you don't want a pie filled with apple sauce!

[katie]

I want this pie, now, please!
I do so wish I had learned how to bake pies... My mother could produce them out of a hat with one hand....

[Jerry]

Katie - you are such an incredible cook that I am sure you could master pastry in no time. I have discovered pies to be one of the easiest and most forgiving of desserts.