At least, that’s what they say.
It’s actually a coincidence that the making of this pie fell on the fourth of July weekend. The hapless dieters in this household fell off the wagon this week, though to be honest, it was a pretty crappy wagon. Any diet that requires you to eat steamed broccoli for breakfast doesn’t deserve to be followed anyway. Right?
Right?
Ahem.
Anyhoo.
We had already stocked up on green apples, and rather than let them go to waste, I decided to throw them into a pie! I’ve made a traditional apple pie before, and I’ve made an open-faced apple pie before, but I had never before made one with a crumble topping, so away I went.
Ingredients:
6 medium-sized green apples
1 frozen prepared pie crust
5 tbsp sugar
1 c flour
2 tsp ground cinnamon
6 tbsp cold butter
juice of one lemon
2/3 cup brown sugar, halved
Directions:
Preheat oven to 400 degrees. Set frozen pie crust on a baking sheet and let it thaw (30 minutes or so).
Peel, core, and dice the apples. Coat the apples in lemon juice to keep them from browning. Cover and set aside.
In a large bowl, combine the sugar, flour, cinnamon, half the brown sugar, and butter. Blend ingredients with fingers until the mixture becomes coarse and crumbly, then set aside.
Lightly dust the apples with a little extra flour. Pour apples into the pie crust. Cover with the crumble topping (all the way to the edge) and sprinkle the rest of the brown sugar on top (you can also sprinkle more cinnamon for flavor).
Bake for 35-45 minutes until the topping is nicely browned. Let cool for two hours (at least) before serving.
It is very yummy. How do I know this? Well, not only did I thoroughly enjoy it, but it is now gone. Yes, gone. I made it last night, and after today’s Fourth grill-out, it has been devoured.
Enjoy!
