Tuesday, September 30, 2014

Pies Pies Pies Part 1: Apple Crumble Pie

Every year since I can remember, my grandparents have had a big labor day bash down by the beach but for the past few years, they've stopped hosting this end of summer shindig. 

Out of the blue a few weeks ago, my grandfather announced that he was bringing back the celebration! Who am I to say no to a party? 

To make the day even better, I decided to make not one but two delicious pies. And luckily for you, I am going to share the super simple recipes...

Lets start with the Apple Crumble Pie

For 1 Pie, you will need:

Pie Filling
     4 medium apples
     1/2 cup brown sugar
     1/2 tsp ground cinnamon
     3 tbsp flour
     3 tbsp heavy cream
     1 tbsp lemon juice
     1/4 tsp nutmeg
     pinch salt

Crumble Topping
     1/2 cup rolled oats
     1/2 stick butter
     1/2 cup brown sugar
     1/2 cup flour

And lastly, you will need 1 pie crust. I just use a store bought one cause it saves time but more power to you if you feel like making one from scratch :)

Lets start with the apples. I prefer to use Granny Smiths. They are slightly tart and have a crunch to them. Perfect for baking and prevents the pie from becoming too sweet.

Peel your apples, cut them into bite sized cubes, and toss with the lemon juice to prevent the apples from turning to an icky brown. And yes, icky is a technical culinary term.

Place the cubed apples into a bowl then add in the brown sugar, cinnamon, flour, nutmeg, and salt. Toss to coat all the apples.

Once everything is all coated, pour in the heavy cream and toss once again. Then let it sit to the side  so all the yummy juices can mingle while you prepare your crust and crumble topping.

For the crumble, combine the rolled oats, butter, brown sugar, and flour. Mix it all together until it forms a crumbly mixture. You can use softened butter but I find it easiest to use melted butter.

Once you've gotten your pie crust situated in it's dish, it's time to put the pie all together.

To make the pie slightly more decadent, I add in cubes of cold butter on top of the filling before placing the crumble on top. The butter melts into the apples and mixes with the cream and sugar to create a perfect caramel filling.

All that's left to do is pop it into a preheated 400f/200c and let it bake for 40 minutes. 

To prevent the edge of your pie from burning while baking, take some tin foil and wrap it losely around the edges.

You'll know its done when the crust and crumble turns a golden brown and the filling is bubbling away.

Just look at that beauty waiting to be sliced and topped with some vanilla ice cream.

I know I promised two pies but this post would have just been way too long. You'll just have to come back tomorrow for the Peach Blueberry Crumble Pie ;)

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