Apple Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large food processor, combine flour, sugar and salt and pulse until combined, about 30 seconds. Add cold butter, cutting small pieces and pulsing about 1 minute until combined.

Step 2

2. Pour out onto a floured surface and kneed into a ball, about 1 minute. Wrap tightly in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.

Step 3

3. On a lightly floured surface, roll out the dough into a circle large enough to cover the pie dish, about ¼ inch thick.

Step 4

Gently place the dough over the 9" pie dish and trim and form the crust however you prefer. Lightly cover with saran wrap and return to the fridge until needed.

Step 5

In the food processor (or using a pastry cutter in a large bowl) combine all of the crumble ingredients. Blend until the mixture comes together, looking like wet sand. Pour mixture into a bowl, cover with saran wrap and place in the fridge until needed.

Step 6

Preheat the oven to 350°. While the pie shell and crumble topping are chilling in the refrigerator, start on the apple pie filling. Peel and slice apples. For every piece of apple, hold it cut-side down and slice evenly, about ¼ inch thick.

Step 7

Add to a large bowl.

Step 8

2. In that bowl add the rest of the pie filling ingredients and use a spatula to mix until the mixture is coating all of the apples.

Step 9

3. Pour the apple mixture into the prepared crust. Sprinkle the crumble on top and bake for 50-60 minutes. Check after 30 minutes and top with aluminum foil if the topping is browning too quickly. You want the crust to be cooked through, the topping to be golden brown and the filling to be bubbling. Remove from the oven and let cool for 15 minutes before serving. Store in the refrigerator for up to 3 days