Ingredients
Units
Scale
- 1 bottom pie crust, made from scratch or store-bought.
- 6 to 8 apples peeled, cored, and sliced
- 1/4 cup of Lemon Juice in a large bowl of water, to keep the apples from turning brown
- 3/4 cup of White Sugar (or 1/2 cup of white sugar & 1/4 cup of monk fruit)
- 2 tablespoons of Flour
- 1 teaspoon ground Cinnamon
- 1/4 teaspoon of Salt
- 1/8 teaspoon nutmeg
- 1 tablespoon Lemon Juice for the apple filling
- For the Crumbles:
For the Crumble top:
- 1/2 cup Butter, melted
- 1 cup of Flour
- 2/3 Brown Sugar
- 1 tablespoon ground Cinnamon
Instructions
- Preheat your oven to 400°F.
- Set out your store-bought crust to soften, or make your homemade pie crust and refrigerate it for 15 minutes before rolling it out.
- Mix together 1 cup flour, 2/3 cup brown sugar, and 1 tablespoon cinnamon. Stir in 1/2 cup melted butter with a fork until crumbly. Refrigerate if too soft.
- Soak peeled, cored, and sliced apples in a bowl of cold water and 1/4 cup lemon juice. Drain and rinse when ready to use.
- Combine apples with 3/4 cup white sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/8 teaspoon nutmeg, and 1 tablespoon lemon juice. Stir well.
- Press pie crust into an 8 or 9-inch pie pan, leave an inch of overhang, fold over and crimp the edge.
- Spoon the apple filling into the crust.
- Scatter the crumble topping loosely over all the apples.
- Bake at 400°F for 35 to 40 minutes until the filling is bubbly and the crust is golden brown.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
