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Apple Crumble Pie

November 1, 2011

This months’ Food Network Magazine came with a tear-out booklet titled “50 Pies.” The first one I tried is the apple crumble pie. It’s very similar to an apple crisp with a crust, but the apples are mixed with sour cream, which makes for a nice, creamy filling.

I can’t find the exact recipe online, but it’s from the November 2011 Food Network Magazine.


3 pounds mixed apples (Granny Smith, Gala or McIntosh), peeled, cored and sliced into pieces

2/3 cup sugar

2 tbsp fresh lemon juice

4 tbsp butter, plus 6 more melted tbsp for crumble

2 tbsp flour, plus 1/2 cup flour for crumble

3/4 tsp cinnamon

1/2  tsp nutmeg

1/2 cup sour cream

3/4 cup brown sugar

pinch of salt

1 pie crust

1 cup oats

Place a baking sheet in the oven on the lowest rack and preheat it to 425 for 30 minutes (you’ll later place your pie plate on the hot baking sheet for baking).

Toss apples with sugar and lemon juice. Melt 4 tbsp of butter in a large skillet, add the apple mixture and cook apples until tender. Stir in 2 tbsp of flour, cinnamon and salt and cook until thickened. Remove from the heat and add the sour cream and nutmeg. Let cool.

Arrange pie crust into a 9 inch pie plate, then add the apple mixture.

To make the crumble topping, mix the flour, oats, brown sugar and melted butter. Spread the crumble over the apples.

Place the pie on the hot baking sheet and lower the oven temp to 375. Bake about 60 minutes until bubbly and crust is golden brown. If the crust browns too quickly, cover it with foil. Cool on rack.

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