Easy Apple Crumble Pie
Apple crumble pie is a delicious variation on the traditional double crust apple pie. This fresh apple pie is topped with a wonderful streusel topping that melts in your mouth. Top with vanilla ice cream and you have a dessert full of happiness.
Servings: 8 slices
Ingredients
- 1 (9 inch) unbaked pie crust in a deep dish pie plate
Apple Filling
- 2 pounds baking apples cored, peeled and thinly sliced
- 3 tablespoons lemon juice
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
Crumble Topping
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup all purpose flour
- ½ cup granulated sugar
- 4 tablespoons butter cold and cut into cubes
Instructions
Apple Pie Filling
- Preheat oven to 375°F.
- Place sliced apples into a large bowl. Stir in lemon juice. Set aside.
- In a medium bowl, mix the granulated sugar and all purpose flour together. Pour this mixture over the apples. Toss to coat the apples.
- Pour the apple filling into the unbaked pie crust.
Crumble Topping
- In the bowl of a food processor, pulse to combine the cinnamon, nutmeg, ginger, all purpose flour and granulated sugar. Add the butter. Pulse till the mixture is crumbly.If not using a food processor, use a pastry blender to cut the butter into the dry ingredients.
- Evenly distribute the crumble topping over the apples.
- Place the pie onto a baking sheet then into the preheated 375°F oven for 50-60 minutes or until crumble topping is browned.
- Cool pie completely before cutting.
- Store tightly covered for up to two days in the refrigerator.
Notes
You may want to cover the edges of your pie with foil to prevent them from burning for the first 25 minutes. Then remove the foil to continue baking till the pie is done.