Dec 16, 2011

apple crumb pie

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There is nothing better than homemade apple pie.  That's a fact.  I'm pretty sure of it.  Especially when it's warm and gooey and has crumb topping.  This is what the holidays should taste like.  Or really any day, since I guess I made this on December 13th.  For some reason, on December 13th, I woke up thinking about homemade apple pie.  It happens, right?  I couldn't get the apple-spice deliciousness out of my head all day.  So, after dinner, I made it.  Yep, I just went ahead and made it for no reason at all.  It may have negated the healthy egg drop soup we ate for dinner, but it was well worth it.



So, if you wake up thinking about apple pie, try this recipe.  It's much faster and easier than I expected and very much takes care of the homemade apple pie craving.  Mainly because it is homemade apple pie.


Apple Crumb Pie

Recipe adapted from the Hope Lights the Way and Angels and Friends cookbooks

Ingredients:
Pie Crust:
-1 1/2 c. flour
-1/2 tsp salt
-1/2 cup shortening
-4-5 tbsp cold water

Filling:
-6 c peeled and sliced/diced apples (probably 7-9 medium-sized apples)
-2 tbsp flour
-3/4 c sugar (less if apples are naturally sweet)
-1 tsp cinnamon

Crumb Topping:
-1/2 c flour
-1/2 c sugar
-1/4 c. cold butter

Start by making the crust.  This recipe makes one pie crust, but if you want to forgo the crumb topping (I wouldn't recommend it, but I'm not there with you in your kitchen to tell you how delicious the crumb topping is), simply double the pie crust recipe and make a crust top.  Mix the flour and salt together.  Cut in the shortening using a fork until the shortening is pea-sized globs.  Add cold water, one tablespoon at a time, mixing well in between.  Continue until the dough is a nice crust consistency.  Form the dough into a ball and chill it for a half hour before rolling it out.

In the mean time, you can start peeling and dicing your apples.  Put them in a large bowl.  Mix in the other filling ingredients (flour, sugar, cinnamon).  In a small bowl, combine the crumb topping ingredients (flour, sugar, cold butter) and cut them together with a fork like you did with the crust, until the butter is well dispersed.

Take that crust out of the fridge and place it on a floured surface.  Roll the dough out until it's a few inches larger in diameter than your pie pan.  (Carefully) move the crust to the pie pan and press it into your pan.  Flute the edges with your fingers or simply mark them with a fork, so they look pretty.  If you have too much dough in one section and not in another, feel free to cut off and move the excess.  Pour the apple mixture into the crust and finally cover the apples with the crumb topping mixture.  Bake at 375 degrees for 45-50 minutes or until the apples are nice and tender.  Enjoy!





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