Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Scrumptious Apple Pie with Crumb Topping

Up until I met my then-boyfriend, now husband I don't recall ever making a pie; however, in the last 16 years, I have made more than I can count.  The very first pie I made for him was this one, which his mom suggested (and provide the recipe for) when I called her from my dorm room in desperate search of Christmas gift ideas for this hard-to-shop-for-farmboy.  Despite using an aluminum foil roast pan (I couldn't seem to find a deep-dish pie pan at the time) and a 2-L bottle of 7-Up as a rolling pin, it turned out just fine and I've been 'practicing' ever since.

Ingredients:
Filling: 6 c thinly sliced apples-half tart & half sweet, ½ tsp nutmeg, 1 tsp cinnamon, 2 TBSP butter dots, ¼ c flour and ¾ c sugar
Crumb Topping: 1 stick of softened butter, 1 c flour, and ½ c brown sugar
1 9” Pie Crust Crust (recipe below)

Directions:
Prepare pie crust, place in pie dish, and set aside. For the filling, combine the nutmeg, cinnamon, flour, and sugar in a small bowl and set aside. For the crumb topping, combine the flour and brown sugar, then work in 1 stick of softened butter with your hands, forming small balls of the mixture and set aside. To assemble: add 1/3 of the filling mixture on top of the pie crust.  Add 1/3 of the apples and scatter a few butter dots. Continue layering in this order until all apples and filling mixture are used and top with the crumb mixture. Bake in a pre-heated oven at 375°F for ~1 hour. Cover with foil for the last 15 minutes if the topping is getting too brown. Consider placing a baking sheet on the rack below to catch any spills.

Pie Crust
Ingredients (Yield: 1 pie crust)

  • 1 stick butter (grated, cold)
  • 3-4 TBSP water (ice-cold)
  • 1 ¼ c flour
  • ¼ tsp salt

Directions:
In a large bowl, combine the flour and salt.  Add in the grated, cold butter and mix either with your hand or a fork until well blended (this can take a few minutes to achieve).  Slowly add in the water and mix until you are able to form a disc.  Refrigerate 30 minutes.  Roll out on a lightly floured surface. Place in pie pan (flute edges if desired) and chill again for another 30 minutes.
Notes: I typically make this pie crust in my Kitchen-Aid mixer and make several at a time to freeze.


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