Crumble Apple Pies
Pre-heat the oven to 350* F.
Crust:
*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar
Combine with a fork the flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Divide the dough in a half and shape each dough ball onto 2 pieces of wax paper or on a floured surface. Roll out each of the dough balls into flat round shapes, bigger than your 8 to 9 inch pie pans, sprayed with cooking spray. Form the pie dough onto each pie pan and try not to stretch the pie dough. (Refrigerate the pie pans with formed dough crust in fridge while making the filling and crumble topping.). Then layer the below filling to the top of pie crust and top with crumbled topping.
Crust recipe slightly adapted from Real Food for Real People, Best Pie Crust.
Note: You can use Marie Calendar pie crusts, pack of 2 frozen pie crusts. Bake crusts frozen, line with a circle of wax paper or parchment and fill with dried beans or weighted pie weights, we used Ceramic Baking Weights. Remove beans or weights after baking in the oven for 7 to 10 minutes.
Filling:
*7 Apples, peeled and thinly sliced
*2 tablespoons All-purpose Flour
*1/4 cup Granulated Sugar
*2 teaspoons Cinnamon
*1/4 teaspoon Nutmeg
*1 teaspoon Vanilla
Combine the above filling ingredients except for the sliced apples and vanilla until combined and then add apples plus the vanilla. Toss together until apples are covered with mixture and place on top the 2 uncooked prepared pie crusts.
Crumb Topping:
*1 cup Old Fashion Oats
*1/2 cup All-Purpose Flour
*2/3 cup Brown Sugar
*1/2 teaspoon Cinnamon
*1/2 cup cold salted Butter, cubed
Stir the above topping ingredients with a fork until crumble, divide and add to the top of apples and bake in oven for 45-50 minutes. Slice and serve hot with whipped topping or ice-cream and Caramel Topping (optional) Enjoy!
Enjoy!
Lindy
