Since blogging is brand-new to me, it is hard to say which recipe is my most requested recipe, but this one has to be in the top because who doesn’t LOVE apple pie? If you don’t, try this one, it will win you over!
Note to self…make this more often!
The weird thing is that even though it is amazing, fantastic, and magnificent, I only make it 2-3 times a year. Once for Pie Night (see more about that here) and once for Thanksgiving. Maybe once for Christmas. Definitely not often enough.
Dutch? How about simply divine!
The recipe is what many would call a dutch apple pie (ie: no flaky pie crust) but I just call it delicious. It is a riff on a recipe from Southern Living at Home cookbook, currently one of only maybe 10 or so cookbooks in my collection. The recipe is easy, basically has an oatmeal cookie dough vibe as the crust and the crumble on top. Not gonna lie, it is easy to zhush with a tweak here or there and it will still be an amazing pie.
What types of apples work well?
I have made it with all kinds of apples but usually I use at least 1-2 Granny Smith apples and then a Honeycrisp, Macintosh, or Autumn Rose or 2.**insert pretty apple pictures here**
How can I prep the apples?
I use an apple peeling tool that cores, peels and spiral slices simultaneously. Of course, you can core, peel, and slice them by hand. Even though I am a food civilian, I definitely have lots of gadgets and gizmos to make my kitchen time more efficient and convenient.
Civilian tips:
I have gotten to where I sprinkle cinnamon sugar (no measurement) on the crust before placing the apples into the pan. I use a glass baking dish and don’t know why baking it for 42 minutes is the perfect time but I promise, it really is magical. If your edges start to brown too quickly, you can cover them with foil.
Consumption tips:
I prefer it not hot out of the oven. In fact, my favorite way to enjoy it is room temp or better yet, cold from the fridge, the next morning. No whipped cream, no ice cream, just me and a gorgeous slice of apple pie. Grains, dairy, and fruit sounds like the perfect breakfast to me. Note to self, I might need to make this recipe more often so I can enjoy that perfect breakfast more often.
Real apples. Real kitchens. Real love. –The Food Civilian
Crumb-topped apple pie
Ingredients
- 2 c all-purpose flour
- 2/3 c firmly packed brown sugar
- 1/2 c uncooked regular oats
- 1/2 tsp salt
- 1/3 c chopped pecans **toasted**
- 3/4 c butter or margarine melted
- 4 c peeled thinly sliced cooking apple (about 3 apples)
- 1/3 c sugar
- 1 ½ tsp cornstarch
- 1/8 tsp salt
- 1/4 c water
- 1/2 tsp vanilla extract
Instructions
INSTRUCTIONS
- Combine first 5 ingredients; add butter, and stir until blended.
- Measure 1 c firmly packed mixture; set aside for pie topping.
- Press remaining mixture in bottom and up sides of a well-greased 9-inch pie-plate. Arrange apple slices in pie-plate; set aside.
- Combine 1/3 c sugar, cornstarch, and 1/8 tsp salt in a small saucepan; stir in water.
- Bring to boil over medium heat; stir in vanilla.
- Pour hot mixture over apples; crumble reserved topping over pie.
- Bake at 350 degrees for 42 minutes, covering with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.