Apple Pie is a family favorite. All the warm spices are so comforting. Something a lot of us can use after everything that has happened this year. Quarantine has been rough on all of us. Now that being said. I’m not a fan of making woven crust, or top crust in general, honestly. I’m lazy. Hahaha. So, I do a crumble topping. It’s easy and way less fussy.
My second favorite thing about this Apple Pie is that you can wrap it up and freeze it for up to three months!
Sounds like some good meal prepping to me! Also, Holiday dinners. Make this ahead of time and just reheat the day of. Little fuss. If you’re interested in meal prepping check out Barrel Full of Apple’s post on it, here!
Now this Pie starts with a prepped crust. I made a shortcrust pastry tutorial if you want to make your own!
- Look at that deliciousness! The gooey center coming out. So GOOD! Crunch topping, buttery crust. The BEST!
- This pie is fairly straight forward. You just need to keep your apple pieces about the same size.
- To peel or not to peel? The choice is honestly yours. I like to leave the peeling because I’m lazy and I like the chew it adds. Many people don’t like it though. If you don’t peel ‘em. Your choice. Really.
Oven temperature is the most important part to avoid a soggy bottom on the pie, since I don’t blind bake this apple pie.
- Preheat your oven to 500°F with your rack in the lowest possible position and a raised edge baking sheet that your pie tin will fit on heating in the oven as well.
- Once preheated, put the pie on the heated baking tray in the lowest position possible in your oven. Reduce temperature to 425°F. Bake until the crust turns golden (about 20-25 minutes)
- Reduce the oven temperature again to 325°F and bake until a deep golden and the apples are soft.
- Allow to cool before cutting.
By Starting at such a high temperature, close to the main heat source you are forcing lots of heat into the crust before the juices have time to absorb. Giving you a not soggy bottom! The baking tray is to catch the bubbling juices. We want it hot to help with getting as much heat as possible into that crust.
- Chicken Pot Pie
- Red Velvet Truffles
- Dairy-Free Hot Chocolate Mix: With a Sugar-Free Option!
- Ginger Lemon Honey Syrup
- Veggie and Rice Casserole
- English Muffins
Apple Pie Crumble
- 1 9 Inch Prepared Pie Crust
Apple Pie Filling
- 4 Medium Red Delicious or McIntosh Apples ¾ inch pieces
- 3 Medium Granny Smith Apples ¾ inch pieces
- ¼ Tsp Salt
- ½ Tsp Nutmeg
- ½ Tsp Cinnamon
- ½ Tsp Allspice
- 1½ Tbsp Lime Juice
- ¾ Cup Sugar
- ⅔ Cup All Purpose Flour
- ½ Cup Granulated Sugar
- ½ Cup Unsalted Butter Cubed, COLD
- ½ Tbsp Cinnamon
- 1 Tsp Nutmeg
- Adjust your oven rack to the lowest temperature and place an edged cookies sheet, that is large enough for your pie plate, on the lowest rack to preheat with the oven.
- Preheat your oven to 500°F (yes I mean 500°F that is not a typo: for once😆)
Apple Pie Filling
- Mix together ALL of your apple pie filling ingredients: apple’s, sugar, salt, lime juice, cinnamon, nutmeg, allspice. Set aside.
- For your apple: I leave the skins on for a texture in the pie. They become chewy. Not everyone likes this. If you want you can peel your apples. °
- Mix together the flour, sugar, salt, cinnamon, and nutmeg.
- Cut in the cold butter like you do for shortcrust pastry
- Gently pour the apple pie filling into your prepared crust. (I use this single crust shortcrust recipe-no blind baking required) and top generously with the crumble topping.
- Place on the heated baking tray on the lowest rack in your oven. Reduce the oven temperature to 425°F Bake until it start to turn golden. About 20-25 minutes.
- Reduce the temperature again to 325°F and bake until a deep golden and the apples are soft. It will spill lots of juices that is why we placed it on the baking sheet.
- Allow to cool before slicing.