Apple Pie

Filling:

6 Apples (I used Gala), peeled, cored and sliced

1/4 cup all-purpose flour

1/2 cup sugar

1 tsp. cinnamon

Topping:

1/3 cup white sugar

1 cup all-purpose flour

1 stick (8 Tbsp. butter), room temperature

Crust:

1 ¾ cup all-purpose flour

½ tsp. salt

½ cup vegetable oil

2 Tbsp water (or more by the teaspoon)

Directions for Crust:

In a medium bowl, combine flour and salt, whisk to combine. Stir in oil and water. Mix until combined then form into a ball. If you need more water add by the teaspoon until a moist ball forms. Spray your pie plan with non-sick cooking spray, push down your dough ball and spread it towards the edge. Do the best you can to evenly pull it up the sides and it is up to you if you want to do a fancy edge I simply rolled mine to make it smooth.  This is a very forgiving dough so if it tears then simply pinch it back together.

Directions for Filling:

I like to make the crust and put it in the fridge to firm up while I make the filling. Peel, core and slice your apples evenly and then drop them in a bowl. Add flour, sugar, and cinnamon and mix until evenly coated if some of the sugar mix doesn’t stick I still sprinkle it in the pan over the apples.

Directions for the Crumble Topping:

In a bowl combine flour, and sugar, then add in softened butter Use a large fork and combine the flour mixture with the butter until it looks crumbly. Sprinkle the mixture all over the top of the pie.

Baking:

Bake on the center rack at 350 degrees for about 45 minutes. I had to cover mine after 30 to prevent the crumble from getting to dark.