With this apple crumble pie recipe highlight, we’re excited to welcome Baker Street as a Cooks&Books&Recipes Featured Cook. The Baker Street blog is fast becoming famous for Muffin Monday, a culinary journey of sharing a wickedly delicious muffin recipe every week in an effort to make the world smile and beat glum Monday mornings week after week, one muffin at a time. Who better to cook up an Apple Crumble Pie?
Cooks&Books&Recipes Featured Cook Baker Street:
When I hear “Apple Crumble Pie,” I immediately know what I’m expecting: a crisp top and oozing filling. In this recipe, the top was the right amount of crispiness, but for me, the filling wasn’t quite gooey enough. Still, this took nothing away from the taste. The spices are balanced perfectly, and other aspects fall neatly into place. I simply would have loved for the filling to be a little more tender — and oozing — to dig into. I added a caramel sauce, and that turned out to be a small addition that made a big difference in this dessert. The pie is best served warm on the day you’ve baked it, accompanied by a huge dollop of ice cream. All in all, I love the simplicity of the recipe. It’s a quick throw-together of simple ingredients that are in the front row of your pantry. The best part is that the dough requires no chilling, which means that you can bake this pie, start to end, in one go.
We hope you enjoy this apple crumble pie recipe!
Apple Crumble Pie
Featured Recipe From: Friends at the Table: The Ultimate Supper Club Cookbook
Yield: 8 Servings
- 1 ½ cups flour
- ½ teaspoon salt
- 1 stick very cold unsalted butter, cut into small pieces
- ¼ cup ice water
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 6 large apples (Jonagold, Rome, or Macoun), peeled cored and cut into ½-inch slices
- 2 tablespoons lemon juice
- ½ cup flour
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon fresh ground nutmeg
- ¼ cup sugar
- 2 tablespoons brown sugar
- ¼ cup unsalted butter
Preheat oven to 375 degrees.
For the crust:
Mix together flour and salt; using a pastry blender cut the butter into the mixture until crumbly. Add just enough water to form dough into a ball. Roll out on a lightly floured surface to just over 9 inches in diameter. Place in pie plate and crimp edges.
For the filling:
Combine the sugar and flour in a large bowl. Add apple slices and lemon juice, tossing well. Place apples in prepared pie crust.
For the topping:
Combine the sugar,brown sugar, flour, cinnamon, ginger, and nutmeg.Â Cut in the butter with a pastry blender until crumbly. Sprinkle the topping over the apples. Cover edge of pie crust with foil or crust shield and bake 30 minutes. Remove crust shield and continue baking another 30 minutes until pie is golden brown and bubbly.
© 2011 Debi Shawcross
Reprinted with permission from Friends at the Table: The Ultimate Supper Club Cookbook, by Debi Shawcross (Franklin Green Publishing)