Crumbly Apple Pie ~ Dirty Dish Club

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. 

Dirty Dish Club ~ Crumbly Apple Pie

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.

Crumbly Apple Pie ~ Dirty Dish Club

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

1 Crust

Filling

  • 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

Topping

  • 3/4 C brown sugar
  • 3/4 C white whole wheat flour (or all purpose)
  • 1/2 tsp nutmeg
  • 1/3 C butter
  1. Preheat oven to 400º F.
  2. 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.)
  3. 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. Peeling, Coring, Slicing
  4. Pour sugar, cinnamon, nutmeg, and salt over apples then mix until evenly distributed. Spoon the apple mixture into the pie crust. Apples and Crust
  5. 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. Crumbly Topping
  6. 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.
  7. 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.
Dirty Dish Club ~ Crumbly Apple Pie

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