Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

Apple Crumble Pie Recipe

This is the best apple pie recipe I have ever tasted! This is also a great recipe if you don’t like rolling pie crusts. You’re not supposed to roll this pie crust, so you get the authenticity of a homemade pie without all the fluting and rolling. It always begs for some vanilla ice cream and a second slice. :) I highly recommend making this pie. It’s one of the easier pie recipes I’ve come across, and it’s really good!

On a more amusing topic, sorry for not getting a picture of a slice of this pie so that you could see the filling, but it’s because I made this pie after I got a call one day at 3:00 p.m. from a friend requesting a pie for that night. Late notice, but I happened to have the ingredients for this recipe. I took the picture of the pie just before my Mom delivered it to him, and I thought that it might have been a little rude to have it delivered with a piece missing from it. Maybe I should have taken a piece out just to get back at him though. :)

Apple crumble Pie Recipe (from The Devil’s Food):

For the Crust:

1 cup flour

1/2 cup (1 stick) butter

1 (3 oz.) package cream cheese

For Filling:

6 cups pealed cored, thinnly sliced McIntosh apples

3/4 cup white sugar

1/4 cup light brown sugar

1 Tbsp. flour

1 tsp. cinnamon

2 Tbsp. water

1 Tbsp. butter, melted

 For Topping:

1/4 cup white sugar

1/4 cup light brown sugar

1/2 tsp. cinnamon

1 cup flour

1/2 cup (1 stick)  butter

For Glaze:

1/2 cup powder

2-3  tsp. lemon juice

Directions:

1. Preheat the oven to 425 degrees and grease a 9 inch pie plate.

2. For Filling: Peal, core and thinnly slice the apples. (This step is especially easy if you have an apple peeler/corer that does it all for you. Then you just need to chop the apple.) Mix all of the filling ingredients together (except for the apples) in large bowl. Then add the apples and make sure that you thoroughly mix them in.

3. For crust: In a medium bowl, cut the butter into the flour with a knife . Using your hands or a pastry cutter, mix the butter-flour mixture to a coarse mixture. Add the cream cheese and continue mixing with your hands until a soft dough forms. Press the dough into the prepared pie plate.

4. Put the filling in the pie plate.

5. For the crumb top, mix all ingredients except for the butter together in a small bowl. Cut the butter in and use a pastry cutter to make a crumbly mixture. Spread all of the crumble mixture over the pie and make sure that you cover all of the pie’s edges. You should not be able to see any filling.

6. Place the pie plate on a cookie sheet and bake for ten minutes. Then reduce the oven’s heat to 325 degrees and bake for 60-70 more minutes or until the crumble topping starts to turn a light golden brown. Let the pie cool for a while until it is your preferred eating temperature.

7. Mix the powdered sugar and the lemon juice. Start off adding less lemon juice than suggested. Keep adding juice until the frosting is thin enough to drizzle. Be careful not to make it too thin, however, or the frosting will just soak in and the pie will not look as pretty.

8. Serve warm with a scoop of ice cream. Yum! The following poem I thought was very suitable for this recipe, plus it’s by one of my favorite poets.

Pie Problem

If I eat one more piece of pie, I’ll die!

If I can’t have one more piece of pie, I’ll die!

So since it’s all decided I must die,

I might as well have one more piece of pie.

MMMM–OOOH–MY!

Chomp–Gulp–’Bye.

-Shel Silverstein

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