I’m not a huge pie person, but when you have a bunch of orchard apples that need to be used before they go bad, the obvious solution is an apple pie. And I have to admit, this apple pie recipe may have converted me into a pie person. Apple and cinnamon are in close contention with chocolate and peanut butter for the best duo in desserts.
I know dutch apple pies aren’t quite as pretty as one with a lattice or leaves on top, but I will never leave off a brown sugar and cinnamon crumble when it comes to apples. Not pictured is a big scoop of vanilla bean ice-cream while the pie is nice and warm.
- 2 cups whole wheat flour (I use King Arthur whole wheat flour)
- 2/3 cup butter
- 1 tsp salt
- 5-8 tbsp ice cold water
- 6 apples of your choosing peeled and sliced (I used Jonathan apples)
- 1 tbsp cinnamon
- 2 tbsp whole wheat flour
- 1/2 cup sugar
- 2 tbsp brown sugar
- 6 tbsp melted butter
- 1 cup whole wheat flour
- 2/3 cup brown sugar
- 1 tbs sugar
- Pour flour into mixing bowl and add slices of butter into bowl. Cut butter into flour with a fork.
- Add salt and water and mix until dough is formed.
- Chill dough while you make filling and crumble.
- Peel and slice your 6 apples.
- Add flour, cinnamon, sugar, and brown sugar into bowl with apples. Stir until all apple is covered.
- Combine melted butter, flour, and sugars in smaller mixing bowl to form crumble topping.
- Roll out pie crust and place in your pie pan.
- Add the apple mixture into pie crust and congregate the apples toward the middle of the pie.
- Crumble topping mixture on top of the apple filling.
- Cook at 400 degrees for 40-45 minutes or until crust and crumble topping are golden brown.
- Add a scoop of ice-cream and enjoy!
This apple pie recipe was the perfect way for me to not waste all of the apples I had in my fridge, but it just happened to be super fall festive too. Fall seems to be the time for pie, so next on the list will have to be a pumpkin pie!
I hope everyone has a safe and fun Halloween! What’s your favorite pie?