Earlier this week, I was driving home and noticed the pumpkins growing in the fields behind our local farm market. I kept thinking that I should bring the children by so they could get a closer look. It just so happened that we needed some apples, so we loaded them up so they could see for themselves. When we pulled up, we quickly realized that the pumpkins had been picked and were now for sale (which in the childrens eyes, was just as good.)
So we hopped out and picked up a pumpkin and some apples. The nearest grocery store is a good 15 minute drive so these little farm stands and markets that line our roads are really, really helpful.
I'm sure you were wondering why I was at the local farm stand buying apples (I was begining to wonder myself). This is the part of the blog post where I woo you with my mad baking skillz and super delicious apple pie/crumble/crisp in hopes you'll help in spreading the word about my kickstarter project (I'm just laying it all out on the line here). But let's just stick to the apples for now, shall we?
I realized it was a whole 6 years ago that I first posted this recipe and well, it's a favorite and I've already made it twice this month so I feel it worthy of sharing again. Besides, it's apple picking season, Fall is in the air and man, this really, really makes the house smell ridiculously good.
I'm going to be honest when I say pie is not my most favorite thing in the world. Too much pastry dough, not enough yummy gooey inside stuff. The reason I like this recipe so much is that there is only a crust on the bottom. The top is a delicious oatty, brown-sugary crumble that gets drizzled with caramel.
Are you sold yet? Have you started peeling those apples? I started by making a pate brisee and pressing it into a 9×13 baking dish (all my pie pans are still in storage). You can purchase a pre-made crust or make your own. This recipe also worked great in a baking dish. I peeled about 8 apples, sliced them up and set them aside in a large bowl. In a small bowl combine sugar, flour, apple pie spices or cinnamon & salt. Stir to combine and then toss with the apples. Spread evenly on top of the pastry crust.
Bake at 375 for about 50-55 minutes. Let sit for 10-15 and then let the magic happen:
Drizzle with your favorite caramel sauce. It's pretty life changing, I'm not going to lie. You should run and make this, like immediately.
You are welcome!!
Now down to business. My kickstarter project launched 7 days ago and we just hit 90 backers and $6,616 raised! That is AMAZING! We are well on our way but only have 22 days left to raise just over $23k. That number feels huge but I know WE can do it. Please, please, please help me spread the word (blogging, tweeting, etc.,.) about this dream of mine and remember pledges start at $1! Every bit helps!! A MILLION THANK YOU's. I'd have each and every one of you over for pie if I could! I should not be left alone with a 9×13 pan of the worlds best..anything.
What am I missing? Oh yeah, the recipe 🙂
Worlds best Apple Pie/Crumble/Crisp
1 Pastry crust for a deep dish 9" pie (you can make one or purchase a ready-made one)
1/2 C Sugar
1 Tbsp Flour
1 1/2 tsp Apple Pie Spice OR Cinnamon (or allspice works great, too)
1/8 tsp salt
6-8 Cups Apples, sliced thinly
Crumb Topping:
1 C Brown Sugar
1/2 C rolled oats
1/2 C Flour
1/2 C Butter
Directions:
Stir together brown sugar, flour & oats. Cut in butter with a pastry blender until topping resembles coarse crumbs. Set aside. In a large bowl, mix together sugar, flour, spice & salt. Add apples & toss to coat. Put into pie shell. Add all of the crumb mixture on top of the apples. You may need to press it onto the apples to make it stay. You can cover the edges of the pie with aluminum foil for the first 25 minutes to prevent burning, but I usually avoid this step and the pie turns out fine. Bake at 375 for 50-55 minutes. Allow the pie to cool for 10-15 minutes & drizzle the top with your favorite caramel.
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