Apple Crumble Pie

Ingredients

• 1 fully baked pie crust (above)

Filling

• 2 ½  pounds granny smith apples

• 2 pounds McIntosh apples

• 4 tbsp butter

• ¼ cup granulated sugar

• ¼ cup light brown sugar (53 grams)

• 1 tsp cinnamon

• ⅛ tsp nutmeg

• ½ tsp salt

• ½ cup heavy cream

Crumble

• 1 ¼ cup all purpose flour

• ½ cup light brown sugar (106 grams)

• 1 tsp cinnamon

• ½ tsp salt

• ½ cup butter melted (one stick)

Instructions

Crumble

1. In a bowl, mix the all purpose flour, light brown sugar, cinnamon, and salt. Add in the melted butter and mix until you have large chunks of streusel, with pea sized chunks throughout. Set aside

Filling 

2. Peel, quarter, and core all of the apples. Cut the quartered apples into thin slices (about ¼ inch thick) and set aside into a bowl. Toss these apples with the granulated and light brown sugar, cinnamon, nutmeg, and salt.

3. In a saucepan or pot, melt the 4 tbsp of butter on medium heat. Once the butter is melted and foaming, add in the apples and cook for 10 minutes while stirring occasionally. The granny smith apples should be starting to become tender, while the McIntosh are starting to break down. Place the apples into a colander over a bowl and try to drain as much liquid as possible.

4. Preheat the oven to 425 degrees F

5. Place the pre-baked pie crust into a baking dish, then place the dish onto a rimmed baking sheet.

6. Return the liquid back to the pot and add in the heavy cream. Cook on medium heat until the liquid becomes thick, about 5 minutes, and can coat the back of the spoon. Take off the heat, then let cool for 10 minutes. Place the cooked apples into the already baked pie crust, then pour the liquid over the top evenly. Spread the apples so they are spread out, but mound a bit in the middle.

7. Sprinkle the crumble evenly onto the pie, then place into the oven to bake for 15-20 minutes, or until the streusel is golden brown. Enjoy