Apple picking and apple pie. They’re two autumn traditions I refuse to miss!
My hubby and I finally went out to spend a- if you can believe it slightly snowy!- bright fall afternoon together picking apples.
I’m going to be honest with you, I’m not a big fan of peeling apples so I try to avoid it throughout the three other seasons. That means when I do make an apple pie I always try to make it nice and easy. Both easy to make and to remember.
The base of the pie is a ready-made crust so we can get a step closer to the finished bubbling and crumbling end result. For the filling I used fresh-picked Jonagold apples, which are large (points to them for making the apple prepping process easier!) and a crisp sweet apple, and a bit of cinnamon, flour, and sugar. Usually once I mix all the filling ingredients I let it rest for a few minutes, that way if too much of the liquid is pulled out of the apples I can spoon some but not all onto the pie before the crumble goes on. You don’t want a soupy pie! Once I let it rest I arranged the apples in pie crust instead of my usual dumping it all in to get the pie evenly cooked and have more a flat top to press the topping on. Completely optional so you do it however you wish.
The topping itself is an easy to remember combination of flour, quick oats, brown sugar, cinnamon, and butter. You’ll want three quarter cups each of all purpose flour, quick oats, and brown sugar, three quarter teaspoons of cinnamon, and three quarters of a stick of butter. Bake and then bam, you have yourself the epitome of fall desserts.
Crumble Topping Apple Pie
Yield: One 9 inch pie Made by: Mint Tea & Honey
- 5 cups peeled, cored, thinly sliced apples of choice
- 1 frozen 9 inch pie crust
- 2 tablespoons all purpose flour
- 1/2 cup brown sugar
- 1 teaspoons cinnamon
- 3/4 cup all purpose flour
- 3/4 cup quick oats
- 3/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 3/4 stick of salted butter
- Preheat oven to 400 degrees.
- Place all the peeled, cored, and thinly sliced apples in a large bowl, mixing in flour, cinnamon, and brown sugar. Set aside to rest to 10 to 15 minutes (optional, but recommended).
- Take the pie crust out of the freezer and arrange the apples in the pie crust, spooning excess liquid over the apples.
- Bake in preheated over for 15 minutes.
- While the the pie bakes, mix together the flour, brown sugar, cinnamon, and oats. Cut in butter until crumbly.
- Take pie of the oven and reduce heat to 375 degrees.
- Carefully spoon on the topping and press down with the back of a spoon.
- Place tin foil on top and bake on the middle rack for 45 minutes to 1 hour, checking with a knife to test when the apples are soft.*
- It’s recommended that you place a pan on the lower rack, just in case there is any liquid that spills over. It’ll save you some sticky oven clean-up!
Enjoy the season lovelies. Walk through the leaves and bake to your heart’s content.