Apple Prumble



2 9-inch pie crusts (one for the base and one for the top). You can use a thawed frozen store-bought (which I do) or you can make your own. Here’s one from The Food Network.

For The Pie Filling

3 medium Rome apples; peeled, cored and sliced into 1/4 inch strips

1 stick of butter (1/4 lb)

1 cup of sugar

1/2 cup of ground cinnamon

For The Crumble

1 stick of butter (1/4 lb)

1/2 cup of sugar

1 cup flour


  1. In a skillet, melt the butter and sugar for the pie filling.
  2. Mix in the cinnamon.
  3. Add the apple slices and cook on low heat until the apple slices become tender but not mushy.
  4. In a large bowl, combine the butter, flour and sugar until they clump, using either an electric mixer or mash up the ingredients with hour hands. Do not let this come together in a ball of dough.
  5. With a slotted spoon, remove the apple slices from the skillet and lay them on wax paper. Make sure the apple slices are not soaked and dripping with the cinnamon-butter-sugar mixture.
  6. In your pie dish, lay down the base crust. Cover the pie crust with a layer of the crumble. Then put down a layer of the apple slices. Repeat this two more times.
  7. On top of the final layer of apple slices, put down a final layer of crumble then put the the top crust.
  8. Bake the pie for about 45 minutes at 350 degrees F/177 degrees C or until the crust is lightly browned and a toothpick comes out clean from the centre of the pie.
  9. Let the pie cool for about an hour.
  10. Serve warm with a scoop of vanilla ice-cream



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