November 12, 2019

Apple Crumble Pie



This week's project is a delicious Apple Crumble Pie. After making pies all summer it's wonderful to start baking the fruit we saved for the crisp days of autumn. In fact, I've had a few folks ask me when I was going to make that American favorite and here it is!


At the local swap shop, I picked up this little tool. I'm not sure what it's supposed to be used for, but I thought it would be interesting for pressing into a pie crust.




I used my antique juicer to extract the fresh lemon juice.




The apples go into the crust. It smells great already!


The topping is added and into the oven it goes.


It's pouring rain outside, but I don't mind a bit. There's a good Sudoku puzzle that needs to be solved, plenty of hot coffee ready to be enjoyed and a fresh-made apple pie baking in the oven. The day is looking pretty perfect to me!


Apple Crumble Pie

                                                                    Oven 375 degrees

One single-crust pie shell (unbaked)
1 cup of sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
6 cups thinly sliced and peeled apples (Granny Smith is a good choice)
3 tablespoons lemon juice
1/2 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
1/4 cup butter

Combine 1/2 cup of the sugar, the 2 teaspoons flour and the lemon peel. Sprinkle apple slices with lemon juice, add sugar mixture and toss to coat. Fill the pastry-lined pie plate with mixture. Combine remaining 1/2 cup sugar, 1/2 cup flour, and spices. Cut in the butter until crumbly and sprinkle over the apples. Cover pastry edge with foil. Bake in a 375 degree oven for 30 minutes. Remove foil. Bake 30 minutes more or until topping is golden. Serve warm with vanilla ice cream or whipped cream.




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