Apple Crumble Pie

🧂 Ingredients

• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup all-purpose flour
• 1-2 teaspoons ground cinnamon
• ½ cup (1 stick) unsalted butter

  (softened)
• 5-7 large apples (cored, peeled and sliced)

  (Granny Smith and Honeycrisp)
• 2 tablespoons lemon juice
• 1 to 1 ½ cups granulated sugar

  (adjust based on how tart your apples are)
• ¼ cup instant tapioca
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Homemade or store bought pie crust

Instructions

• 1 In a medium bowl, combine the brown sugar, sugar, flour and cinnamon. Use your
  fingers to incorporate the butter. Adjust the cinnamon to your liking.
• 2 Cover the bowl with plastic wrap and place into the refrigerator as you prepare
  your pie.
• 3 Prepare the pie crust if you are making homemade pie crust
  [https://afarmgirlskitchen.com/homemade-pie-crust/]. Refrigerate for several
  hours or overnight.
• 4 In a large bowl, use a large spoon or rubber spatula to stir together the apples
  with lemon juice, sugar, tapioca, cinnamon and nutmeg until combined. Set aside.
• 5 On a lightly floured work surface, roll out the bottom crust slightly larger in
  diameter than your baking dish. Gently place the pie crust into the pan lightly,
  using your fingers. Use kitchen shears to trim the edges of the crust, to about
  ¾-inch past the pan rim.
• 6 Use a slotted spoon to scoop the apple filling into the pie crust. Discard the
  remaining lemon juice.
• 7 Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp
  with your fingers or press with a fork.
• 8 Sprinkle the crumb topping over the apples.
• 9 Brush the pie crust edges with an egg wash.
• 10 Place the pie on a half sheet pan lined with parchment paper. This will help
  catch any juices that run over the edges of the pie plate.
• 11 Place in a preheated 400 degree F oven for 1 hour. The crust will be golden
  brown and the filling bubbling up around edges of the crust.
• 12 Part way through baking, cover the pie with a piece of aluminum foil you have
  cut a hole in the center. This will help the pie continue cooking, but let steam
  escape so your pie crust does not become soggy. This will prevent the edges of
  the pie crust from becoming too brown.
• 13 Let cool for at least an hour or two before slicing. This will allow the pie
  filling to set.

Nutrition Info