Apple Crumble Pie

The oldest '87 requested an apple crumble pie for Thanksgiving dinner. I told her to bring one, but then remembered I had a bag of apples in the fridge that really needed to be eaten. So then I told her to come peel the apples and I would make a pie. Ha! She overslept and her middle sister came over and did it instead.


Apple Crumble Pie

For one deep-dish 10-inch pie, you'll need:
1 pie crust per my recipe for cherry pie or store-bought pie crust
About 2 to 2 1/2 lbs of apples, peeled, cored, and sliced
1/2 cup brown sugar, divided into half for filling and for topping
1/2 cup flour, divided into half for filling and for topping
2 tblsp butter, melted
2 tsp cinnamon, divided into half for filling and for topping

Make the pie crust and set aside.

Peel and slice the apples. Toss with 2 tblsp brown sugar, 2 tblsp flour, and 1 tsp cinnamon. Fill bottom of pie pan.


In a bowl, add 2 tblsp brown sugar, 2 tblsp flour, 2 tblsp melted butter, and 1 tsp cinnamon. The mixture should be crumbly. Sprinkle on top of the pie. I've seen recipes online with half a cup of butter and half a cup of sugar. Ack! I'm just trying to keep this somewhat healthy. This is just a light layer, if you want a thick crumb layer, then double the recipe.


Bake at 350 degrees for half an hour to 45 minutes until crust turns golden.

Enjoy!

My "Traditional Thanksgiving Dinner with an Asian Fusion Twist" recipes:
Apple Crumble Pie
Ca Ri Ga (Vietnamese Curry Chicken) Pot Pie 
Chai Black Tea
Cranberry Sauce
Cranberry/Plum/Hoisin Sauce
Mashed Okinawan Purple Sweet Potatoes
Peking Duck-Style Roast Turkey with Flour Wrappers, Scallions, Cucumbers and Cranberry/Plum/Hoisin Sauce
Pumpkin Pie with Chai Spices
Sichuan Green Beans
Taro Dinner Rolls

And the leftover turkey recipes:
Shichimenchou (Japanese Turkey Bone) Ramen
Turkey and Cranberry Grilled Cheese Sandwich
Turkey Vegetable Soup

*****
1 year ago today, Bulgogi Burger.
2 years ago today, I finished my apple tree quilt.