I made three pies for Thanksgiving this year – one apple and two pumpkin. Cousin P brought two additional tasty apple pies, both of which were also gobbled up and gone within a couple days after the holiday!
For my apple pie, I picked up some pink lady apples at our local farmer’s market. For some reason, I felt compelled to buy a ten pound bag – they just looked so good! Guess I need to plan on making some other apple dishes or desserts in the near future to use up the rest of the bag! Anyway, the pink lady apples were the perfect juiciness and texture for this pie.
This pie recipe is a little different than a traditional apple pie because it has a crumb topping rather than a classic “second crust” sort of topping. I prefer the crumb topping because it’s easier to make. As you know, I had my pre-made pie crusts ready to go in the freezer, so this was a cinch to put together on Wednesday.
Yield: One 9-inch pie
Preheat oven to 450 degrees F
5-6 cups apples, sliced (Cortland, Pink Lady, or any firm, juicy apple)
1/2 – 2/3 cups sugar, depending on sweetness of apples
1/8 teaspoon salt
1 – 1 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
Dash of cloves or nutmeg
Tips: Only very tart apples require the larger amount of sugar. Only very juicy apples require the larger amount of cornstarch.
Peel and slice the apples, not too thinly. Pile the apples into your empty crust or empty pie dish until they are mounded up about 2 inches above the edge of the dish. Measure the sliced apples and adjust your ingredients accordingly if they measure more or less than the recipe calls for. Return the apple slices to a mixing bowl, and mix them with sugar, cornstarch, salt, cinnamon and cloves or nutmeg.
Put apples into crust, mounding in the middle. Sprinkle crumb topping (recipe below) around evenly, pressing down gently. Place pie into preheated oven and immediately reduce temperature to 350 degrees. Bake for 45 minutes to an hour or until you feel no resistance when a knife is inserted into the middle of the pie. Cover crust edges with foil if it gets too brown. You may want to place a cookie sheet on the rack below your pie in the oven to catch any spills.
Yield: Crumb topping for one 9-inch apple pie
1 c. flour
½ c. sugar
½ c. butter (1 stick)
1/2 teaspoon each ground cinnamon and cloves (or more to taste)
Mix flour, sugar, and spices in food processor. Add butter a little bit at a time until small clumps or balls form. Can be refrigerated or frozen before use.