Apple Crumble Pie

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 1 Double-Crust Sour Cream Pastry recipe halved
Filling:
  • 8 cups thinly sliced peeled apples about 7 (3 lb/1.5 kg)
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
Topping:
  • 3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold butter cubed

Method

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.)

Nutritional facts Per serving: about

  • Sodium 205 mg
  • Protein 4 g
  • Calories 417.0
  • Total fat 17 g
  • Cholesterol 56 mg
  • Saturated fat 9 g
  • Total carbohydrate 63 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apple Crumble Pie

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