Nothing spells out fall like a sweet apple crumble pie! Throw some vanilla ice cream on top and a cup of coffee to go beside, and your taste buds will be dancing in your mouth.
After trying out a few different ways of making the pie filling, I settled on a mixture of cortland and mac apples (firm, crisp, a little bit tart). 5 cups seems to be the magic number (4 being too little, 6 too much), but as you wish!
Apple Crumble Pie
Filling
5 cups cored, peeled, sliced apples
2 tablespoons lemon juice
1/4 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
Topping
1/4 cup white and brown sugar
1/4 – 1/2 cup flour
6 tablespoons butter (cold).
Toss apple slices with lemon juice, then sugar, flour and cinnamon. Spread apple mixture evenly in unbaked pie shell.
Cut together sugars, flour and butter. Sprinkle over top of the apple mixture.
Bake @ 350 degrees F for about 1 hour, until apples are tender and topping is browned.
**For an apple pie, everything is the same except for the topping. Instead of making a single pie crust, double the recipe and follow instructions these instructions for a lattice top.**
