Homemade Crumb Apple Pie Recipe
Apple Pie is truly an American Dessert staple; the old saying goes as follows: “…As American as Apple Pie.” (Ironically, Apple originated from China.)
But, Nevertheless; Johnny Appleseed did his best to make apples plentiful in America and we’ve been enjoying them ever since.
There is no shortage of apple recipes (from cakes, to sauce, to juice, to cider –both hard and soft) but Apple Pie is a National Tradition; and tradition is what the holidays are all about.
Some people enjoy French Apple Pie, or an Apple Tart. Others like a nice, simple Apple Pie with a slice of cheese or ice cream. (Personal, I like a mountain of whipped cream.)
The following recipe is for Crumb Apple Pie, which is a standard Apple Pie with a crumble-like topping instead of a pie dough roof / shell. This adds a slightly different texture to the pie, but really adds to the enjoyment of eating it.
8 granny smith apples
2 cups of white sugar
½ cup of brown sugar
3 tablespoons of cinnamon
½ teaspoon of ground ginger
¼ teaspoon of allspice
3 tablespoons of all-purpose flour
2 tablespoons of sparkling apple cider (Martinelli’s is good)
½ teaspoon of pure vanilla extract
2 tablespoons of unsalted butter
1 teaspoon of salt
1 9-inch sheet of pie dough (store bought is fine)
40 Graham cracker squares, crushed
1/2 stick to 1 stick (1/4 cup to 1/2 cup) of unsalted Butter, melted (more will help keep the crumbs from burning during baking)
1 teaspoon cinnamon sugar (½ teaspoon of cinnamon and ½ teaspoon of white sugar)
-1 medium baking / cookie sheet
-1 pie pan
-1 large mixing bowl
-1 small mixing bowl
-1 large collander / strainer
-1 vegetable peeler
-1 apple corer / slicer
1. Wash, Peel and core all eight apples. (You can place them in a bowl of cold water to keep them from turning brown, known as oxidizing, if you like. However the browning will not diminish the flavor at all since you’ll be baking them soon after peeling.)
2. In the large mixing bowl combine the white sugar, brown sugar, cinnamon, ginger, allspice, all-purpose flour, and salt.
3. Melt the unsalted butter, and mix together the apple cider and the vanilla extract.
4. Toss the apple slices in the sugar mixture.
5. Pour the melted butter and cider vanilla mixture over the apples and mix ingredients together.
6. Pour the apples into the colander and place the colander over the mixing bowl.
7. Allow the apples to drain for 45 minutes to one hour *.
8. After the hour is up, you are ready to start baking.
9. Pre-heat oven to 375 degree F.
10. Line the pie pan with the pie dough.
11. Scoop the drained apples into the pie pan; discard the remaining juices.
12. Place the pie on the cookie sheet.
13. In a small mixing bowl combine the butter, graham crackers and cinnamon sugar to make the crumb topping.
14. Sprinkle crumb on top of the pie.
15. Bake the pie for one and a half hours (1 ½).
16. Allow the pie to cool for at least 2 hours before refrigerating.
17. Serve with whipped cream and ice cream if desired.
Which Apple Pie is your favorite?
*NOTE: This allows the juices to drain out of the apples. Fruit tends to deflate while cooking because the moisture evaporates. If you toss in sugar and let sit, the sugar will pull out the moisture and help concentrate the flavor and condense the apples so the “empty dome” of the top crust won’t happen. Plus you can get liquid pooled into bottom of the pie, if this isn’t done; so the longer you let it drain the better.)