The first pie I ever made, and still my favorite, is the apple pie. And when I rediscovered the inner baker in me after a few years, the first pie I made is a Crumb Apple Pie. It’s an amazing comfort food because of the sweet, tart apples, the warmth of cinnamon and nutmeg, and the satisfying crunch from the crumb topping. Served with whipped cream or à la mode, and I have an absolute stunner for the holidays, or any other day for that matter.
I like to think of this recipe in three parts: the pie crust, the apple filling and the crumb topping. For the pie crust, simply refer to the All-Butter Pie Crust Recipe entry, make one pie shell. The filling and crumb topping recipes are below.
- 5 – 6 good-sized eating apples
- 3/4 cup of white sugar
- 1 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 Tbsp corn starch
- Juice from half a lemon
- 1/2 cup water
Combine the sugar, cinnamon, nutmeg and corn starch in a bowl. Set aside. (The corn starch will thicken the juices that the apples produce as they cook. Otherwise you’ll have runny pie filling.)
In a large bowl, combine the juice from half a lemon and 1/2 cup of water.
Core and peel the apples. Cut them into 1/2 cm thick slices. Toss the apple slices into the lemon juice and water solution in the large bowl. (The solution will keep the apples from browning.)
The following crumb topping recipe is incredible because it is not too sweet and it bakes really well. But the best part is that it retains its crunchy texture even after the pie cools down, and resists getting soggy with the sauce from the pie filling.
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 cup light brown sugar
- 1 stick butter, melted
Sift together the flour, baking powder and cinnamon.
Mix the sugar and melted butter into the flour using a fork. Use the fork to fluff up the crumb mixture.
Now all that’s left for you to do is to put the pie together and bake!
Putting the Pie Together
Pre-heat your oven to 200 °C (400 °F).
Completely drain the apples. You don’t want any extra moisture.
In the prepared crust, place a layer of apples, taking care to minimize gaps between apple slices. Cover the apples with the cinnamon-sugar mix. Repeat alternating layers of apples and cinnamon sugar until you build up the pie filling.
Distribute the crumb topping to completely cover the filling.
Bake the pie for 45 minutes until the crust and crumb topping are golden brown. Serve warm with whipped cream or vanilla ice cream.
Try this pie recipe out for yourself and leave a comment on how it turned out for you. 🙂