Dense Apple Crumble Pie

We had a gathering last week and I wanted to bring an apple pie. Since I only decided that very morning to make an apple pie, I wanted a crust that is simple and quick to put together. Found this easy crust, actually it is more a crumble than a crust, but it works pefectly as the base for the apple filling. The only changes I did was, I use golden raisins instead of dates as the original recipes calls for.

Since I do not own a food processor (on wishlist!), I mixed the crumbles by using a pastry blender, which takes about 5 minutes or so. I'm sure with the food processor, it takes only seconds!! The ingredients for the crust are mixed until the coarse crumbs can stay together when mould into a ball. More than half of the amount are then used to line the lightly greased tart pan, at the base and halfway up the sides. Do not fill the sides to the top, as it bakes, surprisingly it will puff up right to the rim of the tart pan. Use the back of a spoon to evenly spread crumbles. I use Fuji Apples and golden raisins for the filling.

Melt some butter and stir in the chunky apples, stirring for about 3-5 minutes until apples are somewhat soften. Add in the brown sugar, raisins or dates, and lemon juice. Stir for a minute or two and remove from heat, cool for about 5 minutes.

Spread apple filling onto pie shell, spread out evenly. Scatter the balance crumbles over the top, evenly cover apples as much as possible, pressing gently over the apples.

Bake in a preheated oven until pie is golden brown and apples are tender.

Brought the pan of pie to my sis's place and of course by the time we wanted to have this for dessert, it had already gone cold. Simply reheat in the oven for about 10 minutes to warm it again.

We had this with some vanilla ice cream.

I'm sharing this with :

Cookbook Sundays hosted by Couscous & Consciousness
See Ya In The Gumbo # 23 Potluck hosted by Ms. enPlace

Full Plate Thursday hosted by Miz Helen's Country Cottage

Bake with Bizzy at Bizzy Bakes

Dense Apple Crumble Pie
(Adapted from "Apple Pie" by Ken Haedrich)
Makes 8 to 10 servings
Crumb Crust and Topping
1 cup all-purpose flour
1 cup old-fashioned rolled oats (not instant)
3/4 cup firmly packed light brown sugar
1/3 cup sweetened flaked coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons (1-1/4 sticks) cold unsalted butter, cut into 1/4-inch pieces


Filling :
3 large apples, peeled, quartered, and cored
2 tablespoons unsalted butter
1/4 cup firmly packed light brown sugar
1/2 cup chopped pitted dates
1 tablespoon fresh lemon juice

1. To make the crust and topping, put the flour, oats, brown sugar, coconut, cinnamon and salt in a food processor and pulse several times to mix. Remove the lid and scatter the butter pieces over the surface. Pulse again until the mixture forms coarse crumbs that hold together when you press them between your fingers. Stop the machine after several pulses to fluff the crumbs with a fork, pulling them up from the bottom of the processor.
2. Evenly spread a little more than half of the crumbs in the bottom and halfway up the sides of a lightly buttered 9-inch pie pan, pressing them into the pan. Refrigerate the crust and set the remaining crumbs aside as you make the filling. Preheat the oven to 400 degrees.
3. Cut each quarter section of the apple in half lengthwise, then cut crosswise into chunks. Melt the butter in a medium-size nonreactive skillet over medium heat. Add the apples and cook, stirring, to soften somewhat, about 3 minutes. Stir in the brown sugar, dates and lemon juice and cook for 1 minute more. Remove from heat and let cool for 5 minutes.
4. Scrape the filling and all the juice into the pie shell and spead it out evenly. Scatter the remaining crumbs evenly over the top of the pie, pressing them gently into the apples.
5. Put the pie directly on the center oven rack and bake for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the top of the pie is golden brown and the apples are tender, another 20 to 25 minutes.
6. Transfer the pie to a cooling rack and let cool to room temperature before slicing.

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