It’s a rainy day here. Apparently it’s a rainy day all along the eastern seaboard! Anyway, you can’t change the weather, so let’s make the best of it. How about some Apple Crumb Pie?
I started with my favourite recipe from The Better Homes & Gardens Cook Book…Apple Crumb Pie – I’m not into making pie crust, so I just use a Pillsbury Pie Crust (found in the refrigerated section of your store) and it works really well.
My MIL is down for a visit for a few days and we went to one of the local orchards and brought back all kinds of apples…so I am using a combination of Fuji and Constable apples. Some are sweet and some are tart for a nice balance of flavour and some get soft and some hold their shape, for a great texture.
After peeling and chopping you add sugar, a bit of flour and cinnamon & nutmeg. I didn’t add dried cranberries this time, but they would be a great addition too!
Ready to put into the prepared pie plate…
Serve just as it is or with whipping cream, ice cream or even with a slice of sharp cheddar cheese.
Here is the recipe directly from the Better Homes & Gardens New Cook Book:
Apple Crumb Pie
Prep: 30 minutes / Bake: 1 hour @ 375F /Makes 8 slices
- Pastry for a single crust pie of your choice (home-made, frozen or refrigerated pre-made)
- 6 cups thinly sliced, peeled cooking apples (about 2 1/2 lbs)
- 1 tbsp lemon juice (optional)
- 1/2 to 3/4 cup sugar – depending on how sweet your apples are
- 2 tbsp flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/3 cup dried cranberries (optional)
For crumb topping:
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 3 tbsp butter
Preheat oven to 375F. Prepare and roll out pastry. Line a 9” pie plate with pastry.
If desired, sprinkle apples with lemon juice. In a large bowl, stir together sugary, flour, cinnamon, and nutmeg. Add apple slices and, if desired, dried cranberries. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Trim pastry to edge of pie plate. Crimp as desired.
Sprinkle Crumb topping over apple mixture.
Bake for 60 minutes until fruit is tender and filling is bubbly. Cool on a wire rack.
Hope you enjoy it as much as we did 🙂
Til next time, Connie