Crumble Top Apple Pie
1 uncooked pie crust:
1 cup flour
½ teaspoon salt
1/3 cup vegetable shortening
2 tablespoons cold water
5 ½ cups sliced cooking apples (peeled, cored, and sliced)
1 Tablespoon lemon juice
½ cup sugar
¼ cup brown sugar
3 Tablespoons flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
Crumble Topping:
¾ cup flour
¼ cup sugar
¼ cup brown sugar
1/3 cup butter (softened)
Preheat oven to 375 degrees
Press uncooked pie crust into a 9inch pie shell. Scallop edges.
Peel, core, and slice apples and place them into a large mixing bowl. Pour lemon juice over apples as you slice them to prevent browning. Mix all other pie ingredients in with the apples and stir. Pour into prepared pie crust.
Prepare crumble topping in a separate small mixing bowl by mixing flour and sugars first, then cutting in softened butter with a fork. Mix until crumbly. Sprinkle entire topping over prepared apple pie.
Place pie on top of a large cookie sheet (to catch the drippings of the pie as it bakes)
And bake for 50 minutes until bubbly and golden brown.
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