My little sister has been nagging me for the past couple of days to make her apple pie, apple crisp, apple crumble, baked apples, or apple turnovers… basically, anything with baked apples. I’d been away at school and so busy figuring out my schedule, buying books, getting prepared for my classes, reading, etc.. (First week of the quarter just started for me) that I really didn’t have any time to bake. As the weekend came, however, I finally gave into it (because I was secretly craving an apple dessert as well) and made this apple crumble pie. To me, pie’s just ok… but make it with a crumble top and I’m sold! I’d much prefer a streusel topping rather than a flaky crust top. This was delicious and definitely hit the spot.
Let the pie cool a bit before cutting it, otherwise all the juices will leak out and you’ll freak out about baking such a liquid-y pie. If you let the pie cool a bit before cutting, that juice will turn into more of a thick apple syrup, keeping the apples moist for storage. Also, I added a bit of cinnamon into the streusel topping for a little extra kick cause you can never have enough cinnamon with apples.
- 1 (9 inch) deep dish pie crust
- 5 cups apples – peeled, cored and cut into thin pieces (I just diced mine and used about 6 large apples)
- 1/2 cup white sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3/4 cup all-purpose flour
- 6 tablespoons butter
- Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
- Mix 1/4 cup white & brown sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
- Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned