Friday, November 27, 2015

Quick, Easy, DELICIOUS Apple Crumb Pie

Life is Good: Even the Crumbs!

I was just looking for my apple crumb pie recipe and realized that I had written this post, but never published it. My guess is that it had something to do with a pre-term newborn, nursing every two hours, pumping after each nursing, attempting to parent two other people, and oh, a whole host of other things going on at the time!
This is one of our family's favorite pies, especially Grant's. Try it! You will like it!
So...a year later, here is the post...

A friend of mine recently asked for favorite Thanksgiving foods on Facebook (thanks, Jen!). I have always loved my mom's sweet potato souffle and pecan pie, but sadly, they have been retired because our kids have egg allergies.

I have a new pie tradition, though. This has to be the simplest, yet most tasty dessert that just screams, "Autumn!" which is what the season should be if you don't live in Minnesota! Booooo for early snow!

Our big kid is having a Thanksgiving Friendship Feast tomorrow, so what am I doing tonight? (Tonight being my first night home with our newborn who arrived 26 days early.) I'm making an apple crumb pie for him to take to his class! Here's the recipe. It does not disappoint.

Susie's Apple Crumb Pie (Adapted from Martha Stewart) 
Pie filling

Approx. 2 ½ pounds assorted apples (I like a blend of Gala and Granny Smith for a sweet & sour pie), peeled, cored, and cut into 1/8 to 1/4 -inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
2 tablespoons unsalted butter, cut into small pieces
⅓ cup sugar
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt

Crumb Crust (Makes enough for one 9-inch pie)
1 ½ cups all-purpose flour
1 cup plus 2 tablespoons oats (I used rolled oats)
½ cup plus 2 tablespoons sugar
¼ teaspoon salt
1 ½ sticks (3/4 cup) unsalted butter, room temperature, cut into small pieces

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the flour, oats, sugar, and salt.
3. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Using your fingers, squeeze the mixture together to create pea-size to ¾-inch pieces. If not using right away, cover and chill until ready to proceed.
4. Evenly and firmly press a little more than half of the crumbs (about 2½ cups) into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate. Press firmly into the edges.
5. Freeze pie shell until firm, about 15 minutes.

6. In a large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg, and salt.
7. Pour the mixture into the chilled pie shell, mounding apples slightly in the center.
8. Dot with butter.
9. Sprinkle the remaining crumbs in clumps over the apples to cover completely.
10. Bake, rotating halfway through, until the crust turns golden and the juices begin to bubble, about 1 hour. (Depends on the oven.)
11. Transfer to a wire rack to cool completely.
12. The pie can be kept temperature, loosely covered, for up to 2 days. Or you can refrigerate it for longer.

Seriously, if you are looking for a relatively easy pie to make that will wow your guests, this is THE PIE! Happy Thanksgiving!

No comments:

Post a Comment