Apple Crumble Pie
- Pastry for single-crust pie (9 inches)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 cups chopped peeled tart apples (about 5 medium)
- Preheat oven to 400u0b0. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
- For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to pastry-lined pie plate. Sprinkle with topping.
- Bake 10 minutes. Reduce oven setting to 375u0b0. Bake 40-45 minutes or until topping is browned and apples are tender. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
pastry, sugar, allpurpose, cold butter, sugar, flour, ground cinnamon, ground nutmeg, apples
Taken from www.tasteofhome.com/recipes/apple-crumble-pie/ (may not work)