Whenever it starts to feel like I fall, I immediately want anything apple. Well, I want anything apple anytime of the year. Seriously, I chose it over chocolate. And it is the only fruit I like warm. But when it starts to feel like fall, and the kids go back to school, I start thinking about apple pie, apple crisp, apple bread, apple muffins. You get the idea.
And some time ago I found a great recipe for Crumb Apple Pie. You can find it here. Some will say that apples are too much trouble. The peeling, the coring, the slicing. But I have it down to a science. And forget about the pie crust. Pillsbury and just about anyone else make a perfectly fine crust. I prefer the deep dish pie crusts.
So I got the apples all sliced up and into the pie and was getting ready to start on the crumb topping when I realized I FORGOT the white sugar in with the apple. So I thought, shit. How am I going to get all of those apples back in the pie crust? But the sugar is important so I dumped the apples back in the bowl, added the sugar and started piling them back in the crust. And then I mixed up the crumb topping.
A word about cutting anything into cold butter. Don’t bother. I have an immersion blender, KitchenAid, and I use it to make any of my crumbs, crisps, anything that needs to be mixed with cold butter. It came with a mixer, pulse type attachment and that puppy works like a CHARM. Comes out JUST FINE every time. No more doing it by hand with a fork or my fingers.
So the crumb topping went on, the pie was covered by foil and into the oven it went. The foil will come off about halfway through. This is going to be on the high end (or even over) of the cook time considering how many apples I packed into that crust, but it will be worth it. And one more thing to add to my obsession with breakfast food. What? Come on, it’s fruit! The finished product: