Apple Crumble Pie
Who doesn't love apple pie?
.... well... I take that back... my mom doesn't... BUT she can bake an amazing one!
This Apple Crumble Pie recipe has been a tradition at our house for every Thanksgiving.
Also, here is a fun little contraption that my mom discovered. It makes the process so much easier. It is called a
. It removes the core while peeling and slicing at the same time. You can find it at
OR you can simply peel the apples with a
and then cut into thin slices.
For the crust I recommend my mom's
6 cups Granny Smith Apples, peeled and thinly sliced (we used 6 apples)
3/4 cup dark brown sugar, loosely packed
1 teaspoon ground cinnamon (I LOVE
1/4 teaspoon salt
1/2 cup oatmeal
1/2 cup flour
1/4 cup 100% Bran cereal (The buds not the flakes)
1/2 cup dark brown sugar
1/2 cup unsalted butter, cold and cut into small cubes (organic is best)
1/4 cup sunflower seeds (you can use almonds instead)
*In a bowl, toss together the apples with the brown sugar, cinnamon and salt.
Then prepare the topping
; combine flour, brown sugar, and bran
(Note: if you do not have a
... get one.. but in the mean time you can put the bran in a ziplock bag and crush the pieces by using a rolling pin or bottom of a pan. Then combine with flour and brown sugar)
*Add the cold cubes of butter and process until crumbly. (You can also do this with a
or your hands. If you are using your hands work quickly so that you don't melt the butter.)
*Empty into a bowl and stir in oats and sunflower seeds
*Refrigerate the topping mixture for about 10 minutes to make sure it's cold
*Pour the apple mixture into the pie crust that has already been pre-baked (this step is explained in my
*Sprinkle the cold topping mixture over the apples.
*Bake at 425 degrees for 15 minutes
*Then reduce the temperature to 375 degrees and bake for another 30-35 minutes or until apples are tender and the crust is golden.
*Keep your eye on it...if the topping and/or crust begins to brown too much you can cover it with aluminum foil.
*Let cool for at least an hour before serving.... if you can wait that long! The good news is that this pie keeps getting better even a few days after you make it.