Apple Crumb Pie
Apple pie is without a doubt my favorite dessert. Ever. I could (and do!) eat it all year long but the fall season is when it really shines. The apples are at their best and baking a warm pie is the perfect antidote to the chilly air outside. No ice cream or whipped cream on top for me; I want it straight up as is. Apple pie for the win.
I can’t decide what it is about pie that I love most. Obviously eating the cinnamon and sugar dusted apples in a flakey, buttery crust is high on the list. The warm, comforting smell that permeates through the house is also right up there. But I think what I love the most is the actual process of making the pie. There is something cathartic about rolling out the dough and peeling and cutting all those apples. Apple pie is a labor of love. It’s not a quick process and making the pie from scratch takes time and patience. My pies are never pretty but that’s not the point. They taste good and no matter what, pie always feels good.
For the longest time, I was intimidated by making pie. It seemed like too tedious of a process and I always felt disappointed because my pies didn’t look “good enough”. But after years of practicing and learning some great tips from my dear friend, Heather, who bakes dozens of pies every summer in her tiny little prep kitchen in the back of the coffee shop she runs, I finally feel like I’m getting the hang of it. I’m no longer intimidated and in fact, I welcome the process.
A few Sundays ago, Heather came over for a day of baking and cooking and we spent the entire day in the kitchen making this pie, a super decadent quiche and a veggie lasagna. They day flew by as we worked side by side catching each other up on what’s been going on in our lives the past month or so- i.e, we gabbed nonstop for 6+ hours. Late in the afternoon, we pulled the quiche and pie out of the oven, threw the lasagna in and decided to head outside for a quick walk and grab some fresh air. When we finally did sit down to enjoy our plentiful meal, with a glass of wine no less, it couldn’t have been more satisfying. It was pretty much the perfect Sunday.
While I usually prefer a double pie crust we opted for a crumble topping this time around and if I do say so myself it was amazing. Nothing beats a slightly warm pie right from the oven but trust me when I tell you it’s just as good and possibly even more satisfying the next morning for breakfast with a cup of coffee.
Have a great weekend, everyone! xoPrint
An apple pie with crumble topping that highlights the fall’s best fruit.
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter cut into 1/2 inch cubes
- 3–4 tablespoons very cold water
- 7 cups sliced or chopped, peeled apples
- 3/4 cup sugar
- 4 tablespoons flour
- 1 teaspoon cinnamon
- zest of 1/2 lemon
- juice from 1/2 lemon
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1/8 cup brown sugar
- 1 teaspoon ground cinnamon
- pinch salt
- 4 tablespoons chilled butter cut into 1/2 inch cubes
- Put all ingredients for the crust, minus the water, in the base of a food processor and pulse in 5 second increments until mixture is crumbly and butter is the size of peas. Slowly add the water (starting with 3 tablespoons and add more if needed) and mix just until dough comes together.
- Wrap dough in plastic wrap and put in refrigerator for at least 30 minutes or over night until ready to use.
- Preheat oven to 425F degrees.
- When ready to roll out crust, let dough sit at room temperature for 15 minutes or so until dough is easily rolled out. Roll dough and put in standard pie pan, crimping sides down. Put in fridge while you make the filling.
- Place apples, sugar, flour, cinnamon, and zest and juice of lemon in a large bowl; mix to combine.
- In a small bowl, combine flour, sugar, brown sugar and cinnamon and salt in a small bowl to make topping. Cut the butter in with a pastry cutter or two forks until a crumble texture is achieved.
- To assemble pie, remove crust from the fridge and fill it with apple mixture. Sprinkle the crumble evenly over the apples. Place pie in preheated oven and cook at 425F for 20 minutes. Turn heat down to 375F and cook for an additional 40 minutes until filling is bubbly and golden. If pie crust starts to brown, you can cover the edges with some tin foil.
- Remove pie from oven and let completely cool before cutting into.
- Serve with vanilla ice cream or whipped cream if you like or eat it as is- it’s especially delicious for breakfast!