So this is my apple pie recipe as of
yesterday, it changes often and without notice, but we all really enjoyed the
current incarnation. I prefer a crumb crust to a double crust, because I love
the crunchy texture. I like to cook my apples ahead of time because I think it
makes them taste better and less runny in the pie. I add slivered almonds
because that is what I had handy but you could add any nut or even oats to the
top crumble.
Here is what you
need:
A pie crust any
good pie crust either homemade or store-bought
8-10 apples
depending on size
1 teaspoon of
pumpkin pie spice or your own spice blend
1/4 cup of brown
sugar for the filling
1/2 cup of water
1/2 a lemon
squeezed for juice
1/4 cup flour
1/4 cup of nuts or
oats
1/4 cup of brown
sugar for the topping
2 Tablespoons of
melted butter
Here is what I
did:
1. Preheat your
oven to 350 degrees F.
2. Peel and
slice your apples. I love using my mother's apple corer slicer tool. I don't
know why I just do. Dump them in a heavy bottomed skillet, add the spices,
sugar, water, and lemon juice, let cook for 10 minutes or so while you roll out
your dough and make the pie crumble topping.
3. Roll out your
dough and lay your pie crust in your baking dish. I like a glass pie dish so
you can check the bottom of the pie to make sure it is done.
4. In a bowl mix
together the flour, nuts/oats, brown sugar, and melted butter. Mix with your
fingers until you have some clumps, some dust, and some rubble. This would be
an excellent job if you have a little chef in the kitchen providing they have
clean hands and won't eat it all.
5. Ladle your
apples into the pie crust using a slotted spoon, so that you don't bring in
extra liquid. You can save that delicious juice for something else,
but you don't want it in your pie because it will make your crust soggy.
6. Put the
crumble topping over the apples and bake in the oven for 30-35 minutes until
the apples are bubbling and the crumble is toasted gold brown.
7. Let the pie cool and enjoy with coffee
and ice cream or whipped cream, and good friends.
As always, lots of love, many blessings,
and happy baking.
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