Apple Crumble Pie

Tested Till Perfect

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%

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.)

Source

Canadian Living Magazine: October 2007




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