Apple Crumble Pie

Now that Fall has arrived, it seems only appropriate to post my recipe for the most magical apple pie.  This marriage of two amazing things – apple crumble and apple pie – combine to make something you won’t be able to refuse…



    • 2 cups flour
    • 1/2 tsp salt
    • 2/3 cup shortening (i.e. Crisco)
    • 12 tbsp cold water


    • 6 large apples (Jonagold, McIntosh or Cortland are good choices)
    • 1 tbsp lemon juice
    • 1/2 cup sugar
    • 1/4 cup packed brown sugar
    • 1/4 cup flour
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1  1/2 cups flour
    • 3/4 cup sugar
    • 3/4 cup packed brown sugar
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1 cup Quaker oats (I like the old-fashioned oats more than the quick oats)
    • 1/2 lb butter (2 sticks)



    • Combine the flour and salt in a large bowl
    • Chop the shortening up into small squares and add it to the flour mixture
    • Add in 3 or 4 tbsp of cold water and use your other hand to start mixing it with the flour and shortening
    • Keep adding in the cold water (one tbsp at a time) and mixing the dough with your other hand
    • Once the dough has reached a moist, but not sticky, consistency it is finished (if the dough seems too sticky, add in a little bit of flour to dry it out)
    • Form your dough into a large ball and wrap it in plastic wrap – place it in the fridge until you’re ready to use it


    • Peal and core all of your apples and slice them up into thin 1/2 wedges (if you slice the apple horizontally, you want to quarter each slice) and place them in a large mixing bowl
    • Add the lemon juice to the apples and stir – this will keep them from browning
    • Add in both sugars and stir the apple mixture well, coating everything evenly
    • Combine the flour, cinnamon and nutmeg in a separate bowl
    • Sprinkle the flour mixture over the apples, coating them evenly
    • Place the apple mixture aside until you’re ready to use it


    • Soften the two sticks of butter on very low power in the microwave (be careful not to melt it)
    • Combine the flour, salt and cinnamon first, then add in the oatmeal and both sugars
    • Cube the softened butter and add it to the topping mixture – again, using your hands to mix it up!
    • This mixture should be moist yet crumbly


    • Take your pie dough out of the fridge and roll it out on a floured surface – you want to roll it out to be pretty thin, but thick enough to handle and transfer into the pie dish (about 1/8″ thick)
    • Drape the rolled out dough over an ungreased pie dish and use your fingertips to press it down onto the dish
    • Pour the apple mixture over the dough
    • Cover the apples with the topping mixture – again, use your fingertips to pack it on there (this is the best part, so you’ll want to use all of it)
    • Now, to make this pie look pretty – trim the edge of the dough off with kitchen shears leaving enough over the edge to either pinch or roll up into a beautiful crust
    • Bake at 400°F for 50 minutes covered (with aluminum foil) and uncovered for an additional 10 minutes – everyone’s oven works differently, so just keep your eye on this to make sure it doesn’t burn!
    • I always have the best results when I let it cool for at least 20 minutes, then enjoy!






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