5 large apples, cored, peeled, and sliced into 1/4-inch slices (8-10 cups total)
2 Tbsp lemon juice
1/4 cup all purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 tsp ground cinnamon
1/2 cup granulated sugar
1 tsp vanilla extract
Crumble Topping-
1/2 cup brown sugar
1 tsp ground cinnamon
3/4 cup all purpose flour
3/4 cup oats or chopped walnuts
1/3 cup butter, melted and slightly cooled
Instructions
Make the filling- In a large bowl using a
rubber spatula or wooden spoon, stir the
apples, lemon juice, flour, cloves, nutmeg,
cinnamon, sugar, and vanilla extract together
until thoroughly combined. Set filling aside as
the oven preheats; this time allows the apples
to begin letting off their juice.
Preheat oven to 400°F. Spoon the apple filling
into the crust, leaving some of the liquid in the
bowl.
Make the crumble topping- In a medium bowl,
combine the brown sugar, cinnamon, flour, and
walnuts. Using a rubber spatula, stir in the
butter. The crumble topping will be thick and
crumbly. Sprinkle over apples.
Place the pie onto a large baking sheet and
bake for 20 minutes. Keeping the pie in the
oven, turn the temperature down to 375°F and
bake for an additional 30-35 minutes. After the
first 20 minutes of bake time, I place a pie
crust shield on top of the pie to prevent the
edges from browning too quickly.Allow the pie
to cool for 3 full hours at room temperature
before serving. This time allows the filling to
thicken up. Serve with vanilla ice cream if
desired. Cover pie leftovers tightly and store
in the refrigerator for up to 5 days.
Originally Submitted
3/13/2020
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