Apple Crumb Pie
Oh, the joy that the sweet smell of baked cinnamon flavored apples brings to my kitchen. I enjoy making this Apple Crumb Pie for the flavor, but also for the wonderful aroma it creates as it wafts throughout my house. It puts me in a good mood and makes for a fun weekend afternoon activity.
I first made this pie about three years ago after going apple picking at a local orchard when I lived in Pennsylvania. My first time making this had to be special. I wanted to go through the process of picking my own fruit straight from the trees and baking everything from scratch. This Apple Crumb Pie was well received by my family and friends. Ever since then, this Apple Crumb Pie has become a staple dessert in my household. As good as it is to eat, it is even more therapeutic to make. The steps are easy, and it all comes together in just about an hour.
I first start by making the pie crust, which is extremely easy. The crust then gets rolled out into a disc, wrapped in wax paper and goes in the refrigerator to chill while I make the crumb topping. The crumb topping is made up of room temperature unsalted butter, all-purpose flour, cinnamon and light brown sugar. After using my hands to combine everything, this mixture also goes in the fridge so it can clump together more and set. Lastly, I make the pie filling by combining the peeled and cut apples with the cinnamon, butter, lemon juice and both types of sugar in a large bowl. I then remove the pie crust from the refrigerator, roll it out and fit it into my pie dish. I fill the pie crust with the mixture. Then, I grab the crumb topping to generously finish it off and in the oven it goes. Please be sure to bake this pie with a tray underneath to catch any drippings as it is certainly possible for this to bubble over. It is a lot easier to clean a baking tray than an oven.
Apple Crumb Pie
8
servings15
minutes50
minutesIngredients
- For the Crust:
1 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 tablespoon salt
1/2 cup cold water
1/2 cup butter flavored shortening
- For the Crumb Topping:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1 stick unsalted butter, room temperature
- For the Filling:
4 large apples, peeled and sliced (I used 2 Granny Smith and 2 Honeycrisp)
3 tablespoons unsalted butter, melted
1/4 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon lemon juice
Directions
- For the Crust:
- Either with your hands or a food processor, combine pie crust ingredients into a dough. Form into a disc, wrap in wax paper, and set in the refrigerator for 30 minutes to firm up before rolling it out to fit into a 9-inch pie dish.
- For the Crumb Topping:
- Combine flour, light brown sugar, cinnamon and butter. Place in the refrigerator to firm up until ready to use as a topping.
- For the Filling:
- In a bowl, mix together peeled and sliced apples, melted butter, light brown sugar, granulated sugar and lemon juice.
- Assembly and Baking:
- Preheat oven to 350° F (177° C). After forming crust in pie dish, add the filling and top with the crumb topping.
- Place pie dish on a baking tray and Bake for 45-50 minutes. Remove from oven and allow to rest for 30 minutes before serving. Enjoy!
Bake at 350° F (177° C) for 45-50 minutes. For a perfect cut, allow the pie to rest for 30 minutes to 1 hour before serving. This will allow the pie time to firm up so that when it is cut, you get a nice clean cut while keeping your apples from spilling out.
In all honesty, this Apple Crumb Pie does not last for more than two or three days in my house. I am sure that once you get your hands on a slice of this, you will want to devour the whole thing in no time. And, be sure to not forget the creamy vanilla ice cream! There is nothing like the hot and cold contrast that this pairing brings to your palate. I hope you are able to get your hands on a slice or TWO of this and keep this on your baking list. Enjoy your Apple Crumb Pie!
-Madison
