Apple Crumble Pie

Apple pie from scratch with maria provenzano

Apple pie from scratch with maria provenzano

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

Peel Away Apple Peeler

.  It removes the core while peeling and slicing at the same time.  You can find it at

Target

OR you can simply peel the apples with a

regular peeler

and then cut into thin slices.

For the crust I recommend my mom's

Easy As Pie

dough recipe

Filling Ingredients:

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

Penzeys

)

1/4 teaspoon salt

Topping Ingredients:

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

*With a

food processor

; combine flour, brown sugar, and bran

(Note: if you do not have a

food processor

... 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

pastry cutter

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

Easy As Pie post

)

*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.