Apple Crumble Pie

Yesterday we did the quintessential fall activity...apple picking and pumpkin picking. I even got a mum. So of course I had to make an apple pie. I don't like apple pies with a top and bottom crust so instead I make apple crumble pies with a bottom crust and a streusal topping.

I'm not a master homemade crust maker at all, but I refuse to buy pre-made crusts. My crusts never come out looking pretty, but they always taste alright, so I suggest you try making your own crust because it really isn't that hard.

After much experimentation, this is my recipe for a single crust pie:
1 1/4 cups flour
1/3 cup shortening
pinch salt
enough water to form a ball

Combine the flour, salt, and shortening with a pastry blender or your hands:)
Put in a little water at a time while working to form the dough into a ball. Use as little water as possible to form the ball.

After forming the ball, it's a good idea to refrigerate it for a little bit because that makes it easier to roll out, but that's totally up to you.

Roll out the dough on a lightly floured surface and transfer to a 9" pie dish leaving a 1" overhang. Make a pretty edge with the overhang if you want.

Here's the pie recipe:

5 cups apples - peeled, cored and thinly sliced- add some lemon juice to prevent browning. Put in a bowl
1/2 cup white sugar
3/4 teaspoon ground cinnamon

Topping:
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Here's an alternate topping recipe:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter

• Preheat oven to 400 degrees F (200 degrees C.) 
• Mix 1/2 cup sugar and cinnamon; sprinkle over apples. 
• Put this mixture in the pie dish
  
• Make the topping recipe of your choice. For both recipes, you will combine the dry ingredients and cut in the butter to make a crumbly topping. 
• Spoon topping over apples. Be sure to cover all the apples.
  
• Cut a thin strip of foil. Cover the edges of the pie crust with the foil and bake like this for the first 30-35 mins. Take the foil off and bake for the remaining time (about 5-10 mins). The top should be browned and the apples soft to the touch.

Here's how it should look when it goes in the oven:

You should let the pie cool all the way before serving so the juices soak up. You don't want to freak out when you think you've made a pie that's too liquidy! Don't forget the ice cream!