This is one of my all time favorite pies. I like how it forms the crumbles form a crisp topping and the spice mix is great! Here are three of my secrets that I have learned making this pie:
- Each apple variety is good for different things so pick a variety good for what you are making. I used Gala apples to make my pie. They are good for both baking and freezing.
- After you pour the apple mixture into the crust, press it firmly down into the crust. You want the apple mixture to be as compact as possible.
- Also, make sure you limit the amount of liquid used in the fruit mixture. This helps the pie setup properly during baking.
Good luck baking the perfect Apple Crumble Pie!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Chopped apple |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
| Lemon juice |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Flour |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Cinnamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Pie crust |
1 |
2 |
3 |
4 |
5 |
6 |
| Crumble Topping | ||||||
| Flour |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Cinnamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Ground ginger |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Ground nutmeg |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
| Butter or margarine |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
Place apples in a large mixing bowl. Sprinkle with lemon juice. Add sugar, flour, and cinnamon and toss to coat. Pour apple mixture into a pie crust. Press down on apple mixture with the back of a wooden spoon or spatula until apples are compacted.
In a separate bowl, combine the flour, sugar, cinnamon, ginger, and all spice. Stir to mix. Cut in the butter until crumbly using a pastry knife or a fork. Sprinkle mixture over the apples.
Freezing Directions:
Cover the pie with aluminum foil. Place pie in a gallon freezer bag. Seal, label, and freeze.
Servings Directions:
Preheat oven to 425 degrees. Remove pie from freezer bag leaving aluminum foil in place. Bake pie for 15 minutes. Reduce heat to 375 degrees. Bake for 30 minutes. Remove aluminum foil and bake for an additional 15 to 30 minutes or until crust is brown and pie is bubbly. Serve warm.
Notes:
To serve the pie immediately after assembling, preheat the oven to 375 degrees. Cover the edges of the crust with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. Remove from oven and serve warm.
Nutritional Info:
Per Serving: 340 Calories; 12g Fat (31.4% calories from fat); 3g Protein; 57g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 213mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fruit; 2-1/2 Fat; 1-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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