Apple Crumble Pie
- 1 1/4 cups unbleached all purpose flour*
- 1/2 cup well-packed Imperial Sugar Dark Brown Sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Prepare or thaw a 9-inch pie crust and place on an aluminum foil-lined cookie tray for easy clean up after baking. Set aside.
- Combine sugar, cinnamon, nutmeg, and flour in a large bowl.
- Peel and quarter apples and cut each quarter crosswise into 6 slices. Toss in sugar mixture to prevent browning of apples. Add vanilla.
- Arrange apple filling in pie crust. Melt butter and pour over apple filling.
- Prepare crumble by combining flour, brown sugar, cinnamon, and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.
- Rub between your hands to turn streusel into small lumps and consequently into a crumble.
- Sprinkle crumble topping generously over apples and place in oven. Bake for 30 minutes and then reduce oven temperature to 350°F. Keep pie the oven for about one hour or until apple filling makes thick bubbles (consistency of honey) which are visibly showing on top of pie. If the pie gets too dark during baking, cover loosely with aluminum foil.
- Sprinkle with confectioner’s powdered sugar or a scoop of vanilla ice cream, if desired.
When choosing apples for baking, avoid Red Delicious, Golden Delicious or Macintosh. These tend to break down during baking, making your pie filling brown and mushy. Instead, go with Rome Beauty, Braeburn, Empire, Cortland or Granny Smith. These varieties will hold their apple flavor and firm texture.