Warm, cinnamon-infused, sugar-softened, melt-in-your-mouth apple pie is like having the best day of your life – in your mouth. My best memories from my dad’s home town in Iława, are ones where I am sitting at the Yellow Restaurant patio, overlooking the lake fountain, and eating ‘Charlotka’, – a la mode. That is a bilingual way of saying: Apple Pie – with ice cream!
Apple pie is really very simple to make. Once you know the basics of apple pie, you can make them – believe it or not – for fun! I make them as a specialty for my boyfriend Misiu, and have been making them since our early courtship. Once I made him a particularly delectable crisp and he told me: “You are the apple in my pie”. (Awwww…) Yup, I’ve been suckered into apple pies for life.
Apple Crumble Pie Recipe
The secret to an amazing apple pie is the crust- you really need a good recipe for a pie crust – I use a delicious and buttery Pate Brisee recipe, which can be used for the base of an apple crumb, or for the base and top crust of a traditional apple pie, seen below. It browns beautifully, is soft and flaky and takes minor effort to make. I used the leftover dough from My Strawberry Rhubarb Pies.
One of the most important thing to know about making apple pie are the types of apples to use. Not every apple is suitable, and not everyone likes the same apple pie. Some people prefer tart apples – Granny Smith – while others like sweeter varieties such as Golden Delicious. Both are delicious and don’t turn to mush when cooked for the perfect apple pie texture. Want an amazing apple pie? Mix the two varieties.
When peeling the apples, the thinner they are peeled, the better. The skin of the apples contains pectic, a natural gelling agent which will help retain some of the juicy goodness of your apples while baking. Lemon juice sprinkled on peeled-and-cut apples helps prevent browning, and use some even if you like to let them soak up the sugar, cinnamon and starch right away.
I chose to bake my pie in a tart shell, but a pie plate – tin or otherwise- is good as well. Roll out your chilled pie dough and gently lift and place into your pie shell, careful not to pull or tear your dough as you fit it. Before you pile your apples in, dust the pie shell with bread crumbs.
Make sure they are not flavoured with any herbs or spices, or italian bread seasoning! The bread crumbs help soak up the excess moisture – which if you’ve ever had a soggy pie before, makes a huge difference.
Also Try: Lemon Meringue Pie Recipe
Pile in your apples, sprinkle your crumb topping, or you you prefer, a pastry crust. If using a pastry crust, remember to brush all exposed pastry with egg wash or a milk and sugar glaze, before popping it in the oven.
Place your pie in the oven, and wait as the aromas waft throughout the kitchen and lure even the grumpiest of eaters out of their fasts, to unite around the warm apple pie. It’s even better the next day – if you have any left by then.
Recipe for Apple Crumble Pie
Here is the ingredients for apple crumble pie recipe
- 1 9-inch pie plate, lined with Pate Brisee
- 6 apples (3 Granny Smith, 3 Golden Delicious) thinly peeled and sliced
- Squirt of Lemon Juice
- 3/4 cup white sugar
- As much cinnamon as you see fitting (I usually put in 3 or 4 tablespoons)
- 1 tbsp cornstarch (or 2 tbsp flour)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup oats
- 4 tbsp butter
How to Make Apple Crumble Pie Recipe
Mix your apples, cinnamon, cornstarch and lemon juice in a bowl. Let stand.
Dust pie shell with bread crumbs. Fill with apples. Mix butter-sugar-oats mixture, making sure to have pea-sized chunks of butter throughout. Cover pie with crumb mixture. Pop in the oven, covered in tin foil for 25-30 minutes. Remove tin foil, rotate and bake for another 25-30 minutes. Let cool on rack completely.
Serve with ice cream, whipping cream, or just on its own, warm and gooey. Mmmmmjoy!