SPRING BREAAKKK!!! After my cohort survived another quarter of PT school, I am home sweet home in California! Somewhat ironically, it’s raining here and beautifully sunny in Seattle, but I’m just excited to be home with my family and friends to to see some of the kids I coach at our local (outdoor!!!) pool.
Anyway, this week was Pi Day! I realized this the day before so one of my classmates and I decided to make pie for pi day, since we didn’t have any finals on Wednesday. So we did some studying as we baked, then ate our sorrows and stress away with this delicious apple pie, and some vanilla ice cream of course. I put together this recipe fromSally’s Baking Addiction andSimply Recipes, and made some adjustments based on ingredients I had on hand and our tastes. Instead of using walnuts in the crumble topping, I used a mixture of almonds and oats, which turned out wonderfully! I also increased the spices, as usual. For the crust, I used an all-butter recipe, since I don’t use lard and I don’t keep shortening on hand.
The crust was quite good, although not the flakiest I’ve ever had, but I’m also not super picky about crusts. The apple filling fared well in the oven, the apples maintaining a bit of crisp but still getting nice and tender and soaking up the sugar and spice flavor during the baking, and I loved the addition of the crumble topping instead of a top crust, especially when paired with the ice cream. Here’s the recipe!
Apple Crumble Pie
Makes 1 pie
Time: ~2 hours, with cooling
1 ¼ cups all-purpose flour
2 tsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold, cubed
3-4 tbsp ice cold water
5 apples, cored, peeled, and sliced about ¼ inch thick (I used 3 Granny Smith and 2 Fuji)
1/4 cup all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1/3 cup granulated sugar
2 tbsp lemon juice
1 tsp vanilla extract
½ cup brown sugar
1 tsp cinnamon
¾ cup all-purpose flour
½ cup unsalted toasted sliced almonds
¼ cup old fashioned rolled oats (if you don’t have/like nuts or have a nut allergy you can use ¾ cup oats and omit the almonds)
1/3 cup unsalted butter, melted and slightly cooled
To make the crust: Pulse together the flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the butter is distributed and the mixture resembles a coarse meal. Add in 2 tbsp of the water, pulse until distributed, and if the dough doesn’t stick together when pressed, add more water 1 tbsp at a time. When the dough holds together if pressed together, turn it out onto a lightly floured surface, gently mold it into a round disc, and wrap in plastic wrap and refrigerate for at least one hour (I just made mine the night before and let it sit overnight).
When you’re ready to make the pie, take out the dough to let it soften a bit for ease of rolling. Roll out the dough on a lightly floured surface until you have about a 12 inch circle. Roll the dough around the rolling pin and unroll it into a 9” pie pan. Trim the edges off with a paring knife or kitchen scissors, leaving about ¾” overhang. Roll the overhang underneath, then crimp the edges. Here’s a helpful video for fluting the edges: http://www.finecooking.com/article/how-to-crimp-a-pie-crust
To make the filling: Place the sliced apples in a large bowl, then sprinkle the flour, spices, sugar, lemon juice, and vanilla over the apples. Mix together with a spatula or wooden spoon. Let this sit while you make the crumble topping and preheat the oven to let the apples release some of their juice. Preheat the oven to 400˚F.
To make the crumble topping: Mix together the brown sugar, flour, almonds, oats, and cinnamon. Add the melted butter and stir to combine until the topping forms large crumbs.
To assemble the pie: Pour the apple filling into the crust (our apples weren’t super juicy but if there’s a lot of excess liquid leave some of it in the bowl to avoid the pie getting soggy). Crumble the topping evenly over the apples. Bake for 20 minutes at 400˚F, then cover the crust with a pie crust shield (or use some foil, like we did). Lower the heat to 375˚F and bake for another 40-45 minutes. Remove from the oven and cool at room temperature for at least 45 minutes before serving. The longer you let it cool, the more the filling will thicken up, but it also tastes delicious freshly warm out of the oven J Enjoy!