Apple Crumble Pie

Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)

5 large apples, cored, peeled, and sliced into ¼-inch slices1 (approx 8 to 10 cups total - use a variety for better flavor, such as Pink Lady or Fuji and Granny Smith)

2 Tablespoons (30ml) lemon juice

¼ cup (31g) all-purpose flour

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 and ½ teaspoons ground cinnamon

½ cup (100g) granulated sugar

1 teaspoon vanilla extract

subheading: Crumble Topping:

½ cup (100g) packed light or dark brown sugar

1 teaspoon ground cinnamon

¾ cup (94g) all-purpose flour

¾ cup (95g) chopped walnuts, such as Diamond of California

⅓ (75g) cup unsalted butter, melted and slightly cooled

Equipment

pastry blender, rolling pin, pie dish, pastry brush, pie crust shield

Directions at sallysbakingaddiction.com

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