If I had to rename fall, I think I would call it “Pie Season.” Pumpkin, apple, pecan, even pot pies. It really doesn’t matter what kind of pie; all of them call to me as the weather turns chill and the fear of turning on my oven dissipates. I blame their simply irresistible buttery flaky crusts.
This apple pie is the recipe I visit most when my annual-pie-love-affair rekindles. My mom started making it years ago when she received a bunch of recipe cards free with a magazine subscription. (I could have sworn it was Better Homes and Gardens, but have been unable to find this exact recipe in their archives.) I was smitten from the first bite I had of this pie and have never even had the inkling of a craving for a traditional double crust apple pie again.
I prefer to make it with a sneaky whole wheat crust, not because it “healthifies” it, but because it really does a good job of marrying the sweetness of the topping and the tartness of the apples. Plus, it helps me feel less guilty about eating it for breakfast.
Crumbly Apple Pie
- 7-10 apples (depending on size), peeled, cored, and sliced
- 1/2 C granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 C brown sugar
- 3/4 C white whole wheat flour (or all purpose)
- 1/2 tsp nutmeg
- 1/3 C butter
- Preheat oven to 400º F.
- Prepare pie crust and slip into the fridge until you’re ready for it. (Check out this video for some fun ideas on finishing your edges.)
- Peel, core, and slice those apples. (We have a peeler/corer/slicer that we got as a wedding gift works amazingly for this, but I’ve also done it by hand and it isn’t that tedious.) Tip: I like to put my apple slices into a giant bowl of water so they don’t discolor. Just drain the water out when you’re ready to move onto the next step.
- Pour sugar, cinnamon, nutmeg, and salt over apples then mix until evenly distributed. Spoon the apple mixture into the pie crust.
- Mix topping ingredients with a pastry blender or two knives until the butter is pea sized and the mixture resembles small crumbs. Sprinkle evenly across the apples.
- Bake for 25-35 minutes until the crumb topping has begun to brown and looks a little crunchy on top. You can tent the pie with aluminum foil if it begins to brown too much.
- Allow pie to cool. Ideally, you should allow this pie to cool to room temperature so the filling can thicken, but 90% of the time we just dig in and ignore the fact that the pie innards haven’t had a chance to solidify.