Apple Pie with Crumble

This is a recipe which I have been using since I learnt it from an American friend of mine when I was studying there. The crust is oh, so, melt in the mouth since I use solely butter and the filling, simple yet delicious. I've since changed to putting crumble as the topping instead of a crust for ease of time and my kids loving the crumble. Good old fashion American Apple Pie from scratch. Keeps well and even longer refrigerated to be heated up and served with a scoop of vanilla ice-cream whenever in need of comfort food.











Apple Filling

• 6-7 apples, peeled, cored and chopped coursely
• 3/4 - 1 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoon flour mixed in
• 1/2 cup sultanas with 1 star anise (soaked in a little hot water to infuse the flavor of the star anise into the sultanas before removing them).

Pie Crust

• 2 cups flour
• 2/3 cups butter
• 1 teaspoon salt

Mix with fork until crumbly (large crumbs). Add 4-5 tablespoon hot water ~ can add more if necessary to get dough to ball up. Make into 2 parts for the pie crust and for a pie topping if you like. Roll 1 part out to cover pie pan for pie crust ~ between wax paper works well. I like to make a lattice top or cut out shapes for the pie top. Or you can make a crumble like the one below. Or put the crumble AND a lattice top, whichever you prefer.

Crumb Topping

• 1/2 cup butter
• 1 cup flour
• 1/2 cup brown sugar

Mix and put over pie or before laying out the lattice top. Bake in hot oven (425 degrees) for 50-60 minutes until golden brown.

Credits:
Thank you to Sue from Fayetteville, Arkansas, USA for the apple pie recipe. This recipe has been part of many happy family occassions throughout the years and has been the main comfort food for me and my sons on many occasions.