APPLE CRUMB PIE

Year after year, my family has made this pie for many a holiday feast, and the recipe has been requested countless times from friends who have tried it.  There’s just something so comforting about the rich, buttery crumble and the way the tart apples shine through, that it is hard to find fault with this sweet little pie.

You could certainly argue that this looks more like a crumble or a crisp than a pie, given how it simply refuses to hold its shape when sliced, but you’d be mistaken! This fruit-filled dish has a crust and therefore (in my calculations) it is a pie. This is no ordinary, fickle, roll-it-when-it’s-cold-and-hold-your-breath pie crust.  No my friends, this is an oil pie crust, which means you can just mix it up and smash it into the pie dish.

Another thing that makes this apple pie so darn delicious is the way we cut the apples into thin slices.  I grew up with one of these crazy old-timey contraptions that peels, cores, and spiral slices apples and in my opinion there is no better way to prepare apples for a pie.  Once the apple has been processed on this thing, all you have to do is quarter the apple.

There are only a handful of desert recipes that I reach for again and again and this apple pie recipe is one of them. Maybe it’s the nostalgia of it or perhaps it’s how simple it is to throw together, but I think it’s that pure, homey taste that keeps us coming back for more.

APPLE CRUMB PIE

• Author: Katelyn Masters
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Tart granny smith apples combined with just a touch of sugar and spices, all topped with a buttery crumble crust.

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Scale 1x2x3x

Ingredients

Crust

• 1 – 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons milk
• 1/2 cup oil*

Filling

• 4 – 5 granny smith apples
• 3/4 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• dash nutmeg and salt

Topping

• 3/4 cup flour
• 1/2 cup sugar
• 1/3 cup butter (a bit over 6 tablespoons)

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Instructions

1. Preheat oven to 400 degrees.
2. For the crust, mix the flour, salt, and sugar together in a medium bowl. Add in milk and oil, stirring to combine. Press the dough into the bottom and up the sides of a pie plate and set aside.
3. For the filling, peel, core, and thinly slice the apples** and place in a large bowl. Mix in sugar, flour, cinnamon, nutmeg, and salt. Pour into prepared crust.
4. For the topping, mix the flour and sugar together in a medium bowl. Cut in small chunks of butter and blend lightly with a pastry cutter or fork. Sprinkle evenly on top of apple filling.
5. Bake the pie in a 400 degree oven for 30 minutes. Allow to cool completely before cutting and serving.

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Notes

• (*) For the oil in the crust, I used a combination of sunflower oil and liquid coconut oil. Any mild flavored oil would work here including basic vegetable oil.
• (**) I recommend using an “apple peeler/corer/slicer” to prepare the apples but it is not required. Just make sure you are cutting thin slices of apples, not chunks or wedges.

Keywords: apple crumb pie

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