Well, I couldn’t give you a stellar, no-fail pie crust and leave you without an actual pie to try it out with could I?
I would never leave you in that type of conundrum. So I present you today with a fabulous apple crumb pie. Here’s why you should make this pie:
1) It only requires one pie crust which eliminates having to roll out a second pie crust common to those apple-pies-that-everyone-else-is-making (rolling out another crust is no biggie, I know, thanks to the new tutorial, but still, you can use that 2nd pie crust for another delicious pie or just paint your toenails or stare at the wall with the time you saved).
2) The buttery, streusel-y topping makes this a really great apple crisp/apple pie combo and is a unique take on classic apple pie (especially with that little dab of sour cream in the filling).
3) It’s really, super, delectably yummy which should be the reason that trumps all others.
I’ve made this dreamy pie a couple of times now and it’s one of those desserts that is instantly loved. It’s homey and comforting. And the smell of baked apple pie alone is enough to satisfy my need to actually taste it. Almost.
I’m in the middle of planning our Thanksgiving meal and this apple crumb pie will definitely have a presence. No matter that I have zero idea where we’ll be for the big day or who we’ll be with (the curse of living away from family and not wanting to drive through potential blizzards to get “home”). Even if it’s just my little family, we have been known to put away a lot of turkey, potatoes and pie and I’m sure this year will be no different.
I've spent long hours debating and testing which apples work best in apple pies. It's a serious conundrum. Really. My favorite combination is McIntosh apples with a firm, sweet apple (like Fuji, Gala or Honeycrisp). Some people love using Granny Smith apples in pies - just taste for sweetness and add more sugar, if needed, to compensate for tartness. Basically, you just want 1-2 varieties of apples that hold their shape well. Granted, the McIntosh apples are more of a soft apple but I love them dearly in apple pie. Also, the sour cream is totally optional but adds a delicious creaminess to the pie. I've made this pie with and without - wonderful either way.
- 1 single crust pie dough (I used this no-fail sour cream pie crust)
- 3 pounds apples (see note)
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 1/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 cup sour cream (optional)
- 1 cup all-purpose flour
- 1/4 cup packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 8 tablespoons (1 stick) cold butter, cut into small pieces
- Make the pie crust according to directions, roll it out into a 9-inch pie plate and refrigerate for at least 30 minutes before filling with the apples.
- Preheat the oven to 375 degrees F. Peel, core and slice all the apples to about 1/4-inch thick. It doesn't have to be exact - just try to get them all about the same thickness so the apples cook evenly.
- Toss the apples in a bowl with the lemon juice, sugar, and cinnamon, then stir in the sour cream, if using. Scoop the apple mixture into the chilled crust.
- In a medium bowl, whisk together the flour, sugar, and cinnamon. Add the butter pieces and cut in with a fork, your fingers or a pastry blender until the mixture is coarsely combined and makes a streusel-like consistency.
- Lightly press the crumb mixture on top of the apples. Place the pie on a foil-lined baking sheet and bake for 60-90 minutes until the apples are tender and the crust is golden brown. If the crust edges are getting too dark during the last 30 minutes of baking, you can cover them with foil for the remainder of baking.
- Serve warm or at room temperature. This pie is divine with a bit of whipped cream or vanilla ice cream.
Recipe Source: adapted from a 2007 Real Simple magazine (used a completely different pie crust, omitted walnuts and raisins, used salted butter in the topping and a different variety of apples)