Maple Apple Crumble Pie:
- ½ cup unsalted butter straight out of the fridge
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 1 large egg
- 1 tbsp white vinegar
- 2 tsp very cold water (more if you need to)
- 6 medium to large sized apples – gala or Ambrosia work very well
- 1 tbsp lemon juice
- ¼ cup flour
- ¼ sugar
- ¼ cup brown sugar or maple sugar, packed
- 2 tbsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp of MacRae’s Rocky Ridge Maple syrup (and more for drizzling if you want some extra maple
- 6 tbsp unsalted butter straight out of the fridge
- 1/3 cup all-purpose flour
- ¼ cup brown sugar, packed
- 2/3 cup large flaked oats
- 1 tsp cinnamon
- Cut the cold butter into ½ inch cubes.
- In a food processor (or mixer or you can even do it by hand), combine the flour, salt and butter and mix gently until crumbly.
- Add egg, vinegar, and cold water. Mix until the dough begins to hold together. If you find that the dough is too dry add a bit more water.
- Remove from the bowl and roll the dough into a ball then flatten into an approximately 5-inch-wide disc. Wrap in plastic wrap and refrigerate for a at least 30 minutes.
- After refrigeration, roll the dough onto a lightly floured surface. Place the dough in a 9-inch pie plate fold the excess dough under the edges. Crimp the edges.
- Preheat to oven to 375°F
Apple Pie Filling
- While you are waiting for your pie crust finish chilling, peel and slice your apples into thin pieces, about 1/8” thick. Then toss the apples in the lemon juice.
- In a separate bowl, combine your dry ingredients and then sprinkle over your apples and toss until they are coated.
- Drizzle the maple syrup over the mixture then pour your apples in your prepared crust. If you want to add a bit more syrup you can before you add the crumble.
Crumble Topping & Bake
- Cut cold butter into small pieces combine with the brown sugar, cinnamon and flour and cut the butter into the dry ingredients (use a fork or a pastry cutter).
- Add the oats and mix in.
- Sprinkle the crumble over top of the apples.
- Bake your pie at 375°F for 50-60 minutes. Cool before serving.
**adapted from www.beyondfrosting.com