Apple Crumble Pie

Transition to Fall with this decadent apple crumble - the perfect balance of sweet and cinnamon is just a bite away!

The first pie I made was back in the start of quarantine for my family. Of course, it was an apple crumble. Since then, I have been cutting my apples and titrating the best spice blend for the perfect bite each time. Both homemade and store-bought pie dough can be used, just make sure you take it out to thaw and become pliable, regardless!

Ingredients:

Filling

• 5-6 Large apple (Gala, McIntosh, Honeyscrisp, and Grannysmith all work great)

• 1/4 C flour

• 2 T lemon juice (about one whole lemon)

• 1/4 C Granulated sugar,

• 1.5 t Ground cinnamon

• 1/4 t Ground Clove

• 1/4 t Ground Nutmeg

Crumble Topping

• 1/2 C Dark brown sugar

• 1/4 C Flour

• 5 T Butter, melted and cooled

• 1/2 t Cinnamon

Procedure:

• Peel and cut apples into 1/4'' wide slices. I recommend a mandolin, but be careful!

• Preheat oven to 400°. Mix sliced apples with filling ingredients and allow to sit for 20-30 minutes to allow all the flavors to incorporate and juice to secrete from the apples.

• Roll pie dough put over a large pie pan. FIll with apple filling, then crumble topping evenly over apples.

• Bake at 400° for 20 minutes, then lower oven to 375° and bake for another thirty.

• Enjoy!