Apple Crumb Pie – Bolo de Maçã

Rustic Apple Crumb Pie

                                                                  I baked this one without the crust. I was delicious!

This Rustic Apple Crumb Pie recipe is so easy that you’ll never buy another Apple Pie again! Lisa made this pie for our Sunday dinner dessert, and it was a big hit with everyone. The crust is flaky and light, and the apples cook perfectly because they are sliced into thin slices before baking.  Enjoy everyone!

Pie Crust

 2 cups of flour

1/4 teaspoon salt

1 1/2 sticks of butter (2/3 cup) cubed

5 tablespoons ice cold water

1 beaten egg for egg wash

Preparation:

Combine flour & salt in food processor. Add the butter and pulse until crumbly. Add water until moistened and dough forms. Form into ball and wrap in plastic wrap. Place in fridge for 1 hour.

Apple filling 

 5 medium apples (peeled cored & thinly sliced 1/8 thick)

1/2 cup of dark brown sugar

2 tablespoons of flour

2 teaspoons cinnamon

1 tablespoon lemon juice

Crumb topping 

1 packet of Maple and Brown Sugar instant oatmeal

3 table spoons dark brown sugar

2 tablespoons flour

1 tablespoon melted butter

Preparation:

Preheat oven to 400 degrees.

Combine apples, 1/2 cup of brown sugar, lemon juice, cinnamon, and flour in a large bowl.

In a separate small bowl, combine the oatmeal packet, brown sugar, melted butter and flour and set aside.

Roll out pie crust to 1/4 inch thick circle, on a cold surface that has been lightly floured. This doesn’t have to be perfect, remember this is ‘rustic’ apple pie. Pour apple filling in the middle of the pie crust, leaving a one inch border. Fold edges of crust over apple filling.

Spread crumb topping evenly over apple filling. Lightly brush crust with beaten egg wash and sprinkle with the raw sugar. Grease baking sheet with a light coating of cooking spray or margarine and carefully place pie onto the baking sheet.