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
MethodTopping: 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
- Iron 14.0
- Folate 33.0
- Calcium 2.0
- Vitamin A 11.0
- Vitamin C 7.0