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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 417 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 9 g |
| carb | 63 g |
| fibre | 3 g |
| chol | 56 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 11% |
| vit C | 7% |
| folate | 33% |
-
Single-crust sour cream pastry (see Double-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
Preparation:
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.)
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.)
Source
Canadian Living Magazine: October 2007
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