Apple Crumble Pie

Apple pie from scratch with maria provenzano
Who doesn’t love apple pie?
…. well… I take that back… my mom doesn’t… BUT she can bake an amazing one!
This Apple Crumble Pie recipe has been a tradition at our house for every Thanksgiving.
Also, here is a fun little contraption that my mom discovered.  It makes the process so much easier.  It is called a Peel Away Apple Peeler.  It removes the core while peeling and slicing at the same time.  You can find it at Target OR you can simply peel the apples with a regular peeler and then cut into thin slices.


For the crust I recommend my mom’s Easy As Pie dough recipe
Filling Ingredients:
6 cups Granny Smith Apples, peeled and thinly sliced (we used 6 apples)
3/4 cup dark brown sugar, loosely packed
1 teaspoon ground cinnamon (I LOVE Penzeys)
1/4 teaspoon salt
Topping Ingredients:
1/2 cup oatmeal
1/2 cup flour
1/4 cup 100% Bran cereal (The buds not the flakes)
1/2 cup dark brown sugar
1/2 cup unsalted butter, cold and cut into small cubes (organic is best)
1/4 cup sunflower seeds (you can use almonds instead)


*In a bowl, toss together the apples with the brown sugar, cinnamon and salt.


Then prepare the topping
*With a food processor; combine flour, brown sugar, and bran
(Note: if you do not have a food processor… get one.. but in the mean time you can put the bran in a ziplock bag and crush the pieces by using a rolling pin or bottom of a pan.  Then combine with flour and brown sugar)
*Add the cold cubes of butter and process until crumbly.  (You can also do this with a pastry cutter or your hands.  If you are using your hands work quickly so that you don’t melt the butter.)


*Empty into a bowl and stir in oats and sunflower seeds
*Refrigerate the topping mixture for about 10 minutes to make sure it’s cold
*Pour the apple mixture into the pie crust that has already been pre-baked (this step is explained in my Easy As Pie post)
*Sprinkle the cold topping mixture over the apples.




*Bake at 425 degrees for 15 minutes
*Then reduce the temperature to 375 degrees and bake for another 30-35 minutes or until apples are tender and the crust is golden.
*Keep your eye on it…if the topping and/or crust begins to brown too much you can cover it with aluminum foil.




*Let cool for at least an hour before serving…. if you can wait that long! The good news is that this pie keeps getting better even a few days after you make it.


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