Apple Crumble Pie

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 has used for years. It removes the core while peeling and slicing at the same time. OR you can simply peel the apples with a regular vegetable peeler or knife, 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

1/4 teaspoon cardamom

1 pinch nutmeg

1/2 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

1/4 cup sunflower seeds

Instructions

In a bowl, toss together the apples with the brown sugar, spices and salt.

Then prepare the topping by combining the oats, flour, brown sugar, and bran in a food processor.

Add the cold cubes of butter and process until crumbly.

Remove from the mixture from the food processor into another bowl and stir in the sunflower seeds.

Refrigerate for at least 10 minutes (this part can also be made ahead)

Pour the apple mixture into a prepared pie crust that has already been blind baked.

Sprinkle the cold topping mixture over the apples.

Bake at 425 degrees for 15 minutes and then lower the temperature to 375 and bake for 30-35 minutes or until the apples are tender and the crust is golden. (I like to place my pie dish on a baking sheet to make it easier to go in and out of the oven.

If the pie starts to brown too much, place a sheet of aluminum foil lightly over the pie and let it finish baking.

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.

Print Recipe

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.