KINSEY EMERY / TN STATE FAIR
APPLE PIE CRUMBLE
Yield: 8 servings
Pastry for a single pie crust
Filling:
5 large apples, cored, peeled and thinly sliced
2/3 c sugar
5 t all-purpose flour
1-1/4 t ground cinnamon
Topping:
2/3 c all-purpose flour
1/2 c sugar
4 T cold unsalted butter
Preheat the oven to 450 degrees. Roll out the pastry to fit a 9-inch deep dish pie plate. Transfer the pastry to the pie plate. Trim to 1/2-inch beyond the edge and flute the edges. Place the apples in the crust. In a small mixing bowl, combine the remaining filling ingredients. Sprinkle over the apples.
For the topping, combine the flour and sugar in a mixing bowl. Cut in the butter with a pastry cutter or 2 forks until the mixture is crumbly. Sprinkle evenly over the filling.
Place the pie plate on a pizza pan to catch any drips. Bake 10 minutes, then reduce the heat to 350 degrees. Bake 50 minutes or until the topping is golden brown and the filling is bubbly. Cool completely on a wire rack before slicing and serving.
