Nov 21 2017 - 9:00am

Apple Crumble

From Dorothy Sims, Courtesy of Molly Sims [1]


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.

Molly Sims's Apple Crumble Recipe


  1. For the crust:
    3 cups plain flour
    1 1/2 teaspoons salt
    1 cup shortening
    8-10 tablespoons cold water
  1. For the apple crumble:
    1 stick of butter, softened
    1 cup sugar
    3/4 cup flour
    Ground cinnamon
    7-8 apples, various colors


  1. For the crust: Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for about 45 minutes, adding or subtracting time depending on how fast your oven bakes.

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