Apple Crumble Pie

Western.Chefs's picture

Jan. 03, 2012


For piecrust
All purpose flour 1 1/4 Cup (20 tbs)
Salt 1/2 Teaspoon
Shortening/Lard 1/4 Cup (4 tbs)
Cold water 4 Tablespoon
Cooking apples 2 Pound , pared, cored and thinly sliced for about 6 cups (Golden Delicious or other)
Lemon juice 3 Tablespoon
Sugar 1/2 Cup (8 tbs)
All purpose flour 2 Tablespoon
Lemon peel 1 Teaspoon , grated
For crumb topping
All purpose flour 1/2 Cup (8 tbs)
Ground cinnamon 1/2 Teaspoon
Ground ginger 1/4 Teaspoon
Ground mace 1/4 Teaspoon
Butter/Margarine 1/2 Cup (8 tbs) (1/2 stick)




1) In a bowl, place together 1 1/4 cups flour and salt.

2) Using a pastry blender or 2 knives, cut in shortening until pieces are of small peas size.

3) Dredge with water, 1 tablespoon at a time, and work with a fork until flour mixture is moistened.

4) Shape the dough into a ball.

5) Lightly flour the working board or pastry cloth with flour.

6) Roll the dough over the floured surface to fit a 9-inch pie plate.

7) Line the pie plate with the dough, trim and crimp edge decoratively.

8) Refrigerator the pie plate until ready to use.



9) In a bowl, stir apple slices with lemon juice.

10) While stirring add sugar, flour and lemon peel, until well mixed, set aside.


11) Preheat oven to 375F.

12) In a small bowl, mix together sugar, flour, cinnamon, ginger and mace.

13) Using a pastry blender or fork, work in the butter until mixture is crumbly.

14) Arrange the apple filling in piecrust and dredge with crumb topping evenly over filling.

15) Bake in the over for 55 to 60 minutes, or until filling bubbles and topping is golden.


16) Serve warm with vanilla ice cream or American-cheese slices, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 509Calories from Fat 215

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 167 mg6.96%

Total Carbohydrates 71 g23.7%

Dietary Fiber 5 g20%

Sugars 32 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet