Apple Crumble
From Dorothy Sims, Courtesy of Molly Sims [1]
Notes
While baking, you’ll be able to tell the pie is done if it is bubbling — especially in the center. Also, a toothpick is a great indicator. Insert a wooden toothpick in the center of pie. If you remove and there is still a bit of batter, it still needs more time.
If you don't have a pastry blender [2] for the shortening, use a food processor.
Ingredients
- For the crust:
3 cups plain flour
1 1/2 teaspoons salt
1 cup shortening
8-10 tablespoons cold water
- For the apple crumble:
1 stick of butter, softened
1 cup sugar
3/4 cup flour
Ground cinnamon
7-8 apples, various colors
Directions
- For the crust: Preheat oven to 350°F.
- Sift together the flour and salt. Blend the shortening in a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over the mixture and gently toss with a fork. Repeat until all is moistened.
- Form into a ball and divide in half. Flatten on lightly floured surface by pressing the edge of your hand 3 times across in both directions. Roll from the center to the edge until 1/8-inch thick. Place in pie dish and form to the shape.
- For the crumble: Mix the butter, sugar, flour, and 2-3 shakes ground cinnamon and make a crumb. Put 1/2 of the crumb mixture in the bottom of your pie shell.
- Core and peel the apples, slicing them thinly. Layer the apples on top of the crumble. Sprinkle the top with 2-3 shakes cinnamon. Layer more crumb mixture on top of apples. Sprinkle 2-3 shakes ground cinnamon and a pinch of sugar on top of finished pie.
- Bake for about 45 minutes, adding or subtracting time depending on how fast your oven bakes.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- Serves 6-9