Apple Crumble Pie

“I’m more American than apple pie. I’m like apple pie, with a hot dog in it.” Stephen Colbert

I liked the black and blue pie crisp I posted last week so much I decided to make another pie this week that is very similar with a crust on the bottom and a crumble on top.  I’ve had a serious sweet tooth lately (can you tell: Irresistible Baked Smores Bars) and as a result, was a little apprehensive going into my glucola gestational diabetes test on Monday.  I’m happy to report that my levels were all normal so bring on the pie in the third trimester!!

Apple pie is appropriate anytime, especially on the Fourth of July with vanilla ice-cream so this is fittingly number seven of my thirty recipes for the Fourth of July.    I recommend using Granny Smith apples as their tartness tempers the sweetness of the sugary crumble topping and they hold up well during baking.  If you want to make your pie truly decadent here is Nigella’s recipe for salted caramel sauce that would pair perfectly with vanilla ice cream.

And finally, one more pie quote because I can’t resist: “Pie is the food of the heroic. No pie eating nation can ever be vanquished.” NY Times

DSC_0920What to buy:

  • one pie crust

for the filling:

  • 1 tablespoon butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 pounds sliced and peeled Granny Smith apples
  • 3 tablespoons all purpose flour
  • 2 teaspoons lemon juice

for the topping:

  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 teaspoon vanilla

What to do:

  • preheat oven to 375

to prepare filling:

  • melt butter in a skillet over medium high heat
  • add brown sugar, apples and cinnamon to butter and cook 5 minutes, stirring occasionally (breathe in that amazing smell)
  • remove from heat; stir in 3 tablespoons flour and lemon juice and spoon into crust

to prepare topping:

  • combine flour, brown sugar and vanilla, cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal
  • sprinkle over apples in crust and bake at 375° for 30 minutes or until apples are tender






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