Crumb Apple Pie
So this is a recipe re-do. I made it in the first few months of this blog. And, well, I’m not proud of how the post looks. When Ashton mentioned doing a re-do post and making it a blog hop, I knew immediately that I was going to re-make this pie.
You see, this pie is special. One, my husband loves it. He cannot turn it down (and ate two slices of it).
And two, it’s the pie that inspired the blog name. Because we love the crust and the crumb of this pie more than the apple filling and one night, chowing down, the idea for a crust-loving store/site/something was born.
And now, here I am, a few years later, working on that dream.
So this pie needed a new place here on this site. Badly.
Plus, it’s always good to re-do some things in life. What would you re-do, if you could?
I would definitely go back and pay more attention to the HTML unit in my programming class in college, instead of copying off my future husband.
I would re-do so many things about my wedding. The colors (um, evergreen? really?) and the attendants.
But not the cake. No way, I wouldn’t change that for the world.
I’d go back in time to the sixth grade and tell myself, do NOT crimp your hair for your school photo. Have you ever seen someones head look like a triangle?
Oh, and for sure I would go back to when I saw City of Angels (you know, Meg Ryan and Nicholas Cage) and leave 10 minutes before the ending. I stayed until then end of the movie, and it still haunts me.
I might have re-done the pictures of this pie, and the post. But I will never change the ingredients or the way I make it. Except maybe to add more crumble. More crumble is always better.
My secret in this pie? I cook the apples a little before adding them to the pie crust. I don’t like chewy apples. (Are you surprised?)
I also make my crust with butter only. No offense to shortening users. I’m just not a huge fan. So I use all butter.
Butter is good.
Tart apples. Sweet cinnamon. Crunchy, sweet, crumbly topping. Add some ice cream and you’ve got a meal.
Hmmm…I may have to re-do it again. I don’t know if I like the pictures enough…
Crumb Apple Pie
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, diced and chilled
- 3-4 tablespoons of ice water
For the Filling:
- 6 or 7 large Granny Smith apples
- ¼ - ½ cup sugar
- ¾ teaspoons cinnamon
For the Crumb:
- 2/3 cup sugar
- 1 ½ cups flour
- 12 tablespoons butter, slightly softened
- Make the Crust: Combine flour and salt in food processor. Add butter and process until it resembles coarse crumbs.
- Add water, one tablespoon at a time, until mixture forms a ball.
- Two options for the next step: wrap in plastic and refrigerate 4 hours or overnight, until ready to use OR roll out crust immediately between two pieces of wax paper and press into pie plate. Chill at least 30 minutes, while you are getting the rest of the filling ready.
- This recipe makes one crust. Double recipe to make a two-crust pie.
- Make the Filling and Assemble: Peel and slice apples to desired thickness. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 5 minutes. You want the apples semi-opaque but not mushy.
- While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
- Drain apples well and place in chilled pie shell. Sprinkle remaining ¼ - ½ cup sugar (depending on your desired sweetness) and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven.
- Bake at 400° for 35-40 minutes. You may need to cover center of pie with foil during baking if your crumb topping is browning too fast.
- To make the star toppers, I used a refrigerated pie crust I had laying around. Cut your shapes and add to the top of the crumb before baking.
- Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.