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A slice of apple crumble pie on a blue plate.

Apple Crumble Pie

Diana
This apple pie is finished with a crunchy brown sugar and butter crumble topping. It's an apple crumble and apple pie in one dessert!
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Servings 8 servings
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Course Apples, Pies
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes

Ingredients
  

  • pastry for 1-crust pie
  • 5 to 6 large Granny Smith apples, 6 to 7 cups sliced
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely grated lemon zest
  • 1/8 teaspoon nutmeg
  • 2 teaspoons lemon juice
  • Topping
  • 1 cup all-purpose flour, about 4 1/4 ounces
  • 1/2 cup light brown sugar, firmly packed
  • 1/8 teaspoon salt
  • 8 tablespoons butter, softened

Instructions

  • Line a 9-inch pie pan with pastry and crimp the edge as desired.
  • In a bowl, combine the apples with the granulated sugar and 1/3 cup of brown sugar, the 2 tablespoons of flour, cinnamon, 1/4 teaspoon of salt, lemon zest, nutmeg, and lemon juice. Toss to coat. Fill pie shell, arranging the apple slices flat.
  • In a bowl, combine the cup of flour with 1/2 cup of light brown sugar, 1/8 teaspoon of salt, and the butter. Sprinkle over the apples.
  • Bake at 375 F for 45 to 55 minutes, or until the apples are tender. If the edge browns too quickly, cover with a pie shield or foil ring.
Keyword apple crumble, apple pie
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