Tip the apple filling into the pie case and top with the crumble.If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the. Bake as directed in your fruit pie recipe. Spread crumbs over prepared fruit mixture of your favorite fruit pie. Using your fingertips, rub the butter into the flour, until the mixture resembles breadcrumbs. Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs. Make the crumble topping: sift the flour into a bowl and stir in the butter.Use this recipe on peach or apple pie, blueberry pie or blackberry or any fruit you like. Once you cut in all the ingredients with the pastry cutter, you’ll have a crumbly sweet topping for any pie. Make the filling: put the apple slices in a bowl and stir in the sugar, flour and cinnamon. If you don’t have a pastry cutter, you can use a fork or two knives, but a pastry cutter is easier.Transfer to a baking dish and spread into an even layer. Combine apples, granulated sugar, lemon juice, cornstarch (or flour if using) and cinnamon. Stir in the melted butter with a fork until crumbly. Toss apples with granulated sugar, tapioca and spices in large bowl. Add apples, melted butter, lemon juice and vanilla extract, tossing to coat. Mix sugar, corn starch and cinnamon in large bowl. Add melted butter and stir until mixture resembles coarse meal. For topping, in a large bowl, combine flour and sugar cut in butter until mixture resembles coarse crumbs. For the filling: In a large bowl combine apples, juice, granulated sugar, flour, cinnamon, and vanilla. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Bake blind in the preheated oven for 10 minutes, then remove the paper and beans and cook for a further 5 minutes until pale gold and sandy to the touch. Combine dry ingredients in a medium bowl and whisk to combine. For crumb topping, mix flour, oats and brown sugar in medium bowl. Lightly grease a 9 ½ inch deep dish pie plate or 9×9 square baking dish. Place a piece of nonstick baking paper on the pastry and pour rice or baking beans on top to weigh it down. Roll out the chilled pastry dough to fit a 20cm (8in) pie dish.Preheat the oven to Gas Mark 4, 180☌, fan 160☌.Wrap the dough in cling film and chill for 30 minutes before using. Using a knife, stir in just enough of the cold water to bind the dough together.Use your fingertips to rub the butter into the flour until you have a texture that resembles coarse breadcrumbs with no large lumps of butter remaining. First make the pastry: put the flour and salt in a large bowl and add the cubes of butter.If you want to keep it easy, try making this no-roll pie crust or use a store bought pie crust. If you prefer a traditional roll-out crust, this pie crust is the way to go. There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.Cut in unsalted butter until the mixture is crumbly. All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour. Mix 1 cup flour and 1 cup brown sugar together in a separate small bowl.According to Bob's Red Mill, Northern Spy is a rare apple and hard to find but if you love apple pie, it's definitely one you may want to hunt down. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. Cover and place in the fridge for 10-15 minutes. Using a fork add the flour stirring just until mixed. In a small bowl whisk together the melted butter, brown sugar, cinnamon, and nutmeg. Bake for another 10-15 minutes or until lightly browned. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Using a fork prick the bottom of the pie crust about 10-15 times. I prefer to use Jonathan apples or Jonagold apples. Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer's market.It's a buttery crust that adds loads of flavor to your pie. I usually make it gluten-free, but you can make it with regular all-purpose flour, as well. In large bowl, mix 1/2 cup sugar, 3 tablespoons flour. Pie Crust – This is the perfect pie crust and my favorite crust to use. Fit crust into ungreased 15x10x1-inch pan, pressing into corners.

Crumb topping for apple pie