The recipe for the pie: Apple Crumble Pie
This sweet and crunchy crumble-top pie is particularly good served warm with ice cream. Choose a firm apple because of the long cooking time.
Single-crust sour cream 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.)
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This sweet and crunchy crumble-top pie is particularly good served warm with ice cream. Choose a firm apple because of the long cooking time.
Single-crust sour cream 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.)
◄ back to Download-Overview