Apple Crumble Pie

Recipe by Joyce'S

9"-10" prepared unbaked pie crust (recipe follows)

Preheat oven 350°
1 slightly beaten egg*
10-12 Granny Smith apples, peeled, cored & sliced
3/4 cup packed brown sugar
3 tbsp flour
1 tsp cinnamon (or more)
dash nutmeg

Topping
1 cup flour
1 teaspoon salt
1 cup brown sugar
1 cup oatmeal
1 teaspoon baking soda
1 stick butter, melted

Combine sugar, flour, spices & a dash of nutmeg together; mix thoroughly with apples.

Pour into unbaked pie crust.

Making the crumble: Mix all ingredients together till crumbly like a coarse cornmeal. Sprinkle evenly over the apples. Bake 50-60 minutes, turning pie every so often, till juice is thick.

NOTE: Before adding the apples to the unbaked crust, brush the crust with the beaten egg,

pierce the bottom with a fork several times. This will prevent your crust from going soggy.

TIP: Cover the crumble lightly with a piece of tin foil to avoid to much browning at first.

About 20 minutes before the end of baking remove.



Never Fail Pie Crust
2-1/2 cups shortening
(butter Crisco is best)
5 cups flour
1 tsp salt
3 tbsp brown sugar
1 tsp baking powder
1 egg, beaten
1 tbsp cider vinegar
3/4 cup water

Mix together the flour, salt, brown sugar, baking powder & shortening in large bowl. Add together the egg, vinegar & water. Add this to the flour mixture, blend well. Do not be afraid, this pie crust will not toughen by being mixed or handled. Roll out on flour surfaced. Will make 5-6 large crusts. This will freeze well.


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