Apple Crumb Pie Recipe. Stone Fruit Variations

Preheat the oven to 35oF.

Mix the fruit mixture ingredients gently and without squeezing, so as not to extract moisture, and pour into a greased 12-inch pie pan, or 11x14 inch baking pan. Mix the topping ingredients lightly with your fingers until you get a mealy texture. Sprinkle the crumb mixture evenly over the apple mixture, using it all up. Bake for about 45 minutes, or a little longer, until the top is bubbly and golden. Best served warm (room temperature OK too), alone or with vanilla ice cream or sorbet.

Variation: Blueberry or Stone-Fruit Crumb Pie

Use 8 cups fresh or frozen blueberries, cranberries (cranberries are tart, so add a little more sugar) or pitted cherries, diced plums, peaches etc... These fruit releasing more moisture than apples, simply follow the recipe, increasing the arrowroot to 1/2 cup. In this case, replace the cinnamon with ground ginger or cardamom, either of which will be a great spice match. Replace the rum with creme de cassis.