Apple Crumble Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| 6 cups thinly sliced, peeled cooking apples | ||
| Lemon juice | 3 Tablespoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground mace | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; do not prick.
In mixing bowl stir together 1/2 cup of the sugar, the 2 tablespoons flour, and the lemon peel; set aside.
Sprinkle apple slices with lemon juice.
Toss apples with sugar mixture to coat.
Turn apples into pastry-lined pie plate.
Combine the remaining 1/2 cup sugar, the 1/2 cup flour, cinnamon, ginger, and mace.
Cut in the butter or margarine till crumbly; sprinkle atop the apple slices.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 30 minutes.
Remove foil; bake for 30 minutes more or till topping is golden.
Serve pie warm with vanilla ice cream, or cheddar or American cheese slices, if desired.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; do not prick.
In mixing bowl stir together 1/2 cup of the sugar, the 2 tablespoons flour, and the lemon peel; set aside.
Sprinkle apple slices with lemon juice.
Toss apples with sugar mixture to coat.
Turn apples into pastry-lined pie plate.
Combine the remaining 1/2 cup sugar, the 1/2 cup flour, cinnamon, ginger, and mace.
Cut in the butter or margarine till crumbly; sprinkle atop the apple slices.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 30 minutes.
Remove foil; bake for 30 minutes more or till topping is golden.
Serve pie warm with vanilla ice cream, or cheddar or American cheese slices, if desired.
Chef
