When we went apple picking this fall, one of the two things Mike requested was an apple pie, of course! I was more than happy to oblige, but I had to admit, I can probably count the amount of pies I've ever made on 1 hand. We, of course, decided it was time to change that! I used my go-to pie crust recipe and a basic crumble topping to create this pie. Though I wish I had use at least one more apple in the filling (mine cooked down quite a bit), we were thrilled with how the pie turned out, and I'm sure I'll be making many more.
I waited to post this pie recipe, because I knew of a very exciting party being hosted by Cheryl, of Tidy Mom. Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press!!!
Apple Crumble Pie
You will need:
1-1/4 cups flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 Tablespoons cold water
4 large apples, peeled and sliced
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
1. Combine flour and salt. Cut in shortening until crumbly. Gradually add water and stir until a ball forms.
2. Cover and refrigerate 30 minutes, until it's easy to handle.
3. Roll dough on lightly floured surface to fit your 9 or 10 inch pie plate. Transfer pie to plate and trim pastry. Flute edge as desired.
4. Toss apples with cinnamon and sugar until coated. Place apples in pie crust.
5. In a small bowl, combine flour, sugar, and butter until crumbly. Sprinkle on top of apples.
6. Bake at 350 for 45-50 minutes, until crust is golden brown.