Apple Crumble Pie

Oct 28

6 cups of sliced apples (I like to vary the size of slices between 1/8 to 1/4 inch)
1 tablespoon lemon juice
1 1/2 cup white sugar
1/3 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water
1 pie crust

Slice enough apples to get 6 cups. Pour lemon juice over the slices and set aside.
Mix dry ingredients together in a large pot and then pour in water.
Bring to a boil over medium-high heat. Boil for two minutes while stirring and then add in apples.
Bring back to a boil and then turn down heat and simmer for about 8 minutes.
Let cool for 30 minutes.
Combine crumb topping ingredients with a fork until crumbs form.
Place pie crust in a pie pan, add filling, and sprinkle crumb topping on.
Bake at 450 for 10 minutes and then turn the heat down to 350 and continue for 50 minutes.
Enjoy!

Vary the size of the slices- I like to vary the size of slices between 1/8 to 1/4 inch
Use a variety of apples
Double or triple the recipe and freeze the filling- it will last up to 6 months
This is enough filling for 2 9-inch pies or 1 deep dish 10-inch pie:)
Do not over mix your crumb topping and if you have time, throw it in the freezer for 10-15 minutes before putting on the pie and baking.

Combine 1/4 cup butter, 1/3 cup brown sugar, 2 teaspoons of cinnamon, and 1/2 teaspoon of vanilla.
Spread out on rolled out pie crust.
Roll pie crust and put in the fridge.
Make filling and crumb as listed above.
Take rolled up pie crust out of the fridge and cut into 1/2 inch slices.
Place slices in pie pan and press down until all circles are touching the the entire pan is covered.
Bake following the instructions above. :)

Make Pie. Not War.