APPLE PIE WITH PECAN CRUMBLE TOPPING
10 cups apples, peeled and sliced ⅛” thick (about 6-8, any combo of Honey Crisp, Granny Smith, Gala, Cortland, etc…)
2 tablespoon lemon juice
⅓ cup flour
¾ cup sugar
2 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
¾ cup flour
½ cup brown sugar, packed
1 teaspoon cinnamon
¾ cup pecans, chopped into small pieces
1 stick butter, melted
Pie crust for 10” pie (recipe below or store bought)
Preheat oven to 375 degrees.
Place the apples in a very large bowl and pour the lemon juice over them. Lightly toss to coat.
Combine the flour, sugar, cinnamon, nutmeg, and cloves in a small bowl and whisk to combine. Pour this mixture over the apples in the large bowl and toss to coat until all of the dry ingredients are coating the apples.
To make the crumb topping, combine the flour, brown sugar, cinnamon, and pecans in a small bowl and whisk to combine. Stir in the melted butter until just combined and crumbly.
Roll out the pie crust and place in a 9” or 10” pie plate. Crimp the edges to form crust. Place the coated apples in the base of the crust in an even layer. Top evenly with the crumb topping.
Place the pan on a foil-lined baking sheet and place in the oven. Bake for 1 hours until golden brown and bubbly. Cool for at least 1 hour to set.
Slice and serve warm or at room temperature with vanilla ice cream on top.