When I was a kid, we got to go apple picking as a special treat every Fall. Apple picking, of course, was always followed by what seemed like a whole afternoon devoted to peeling, coring, and slicing the apples before turning them into this glorious crumble pie.
Even as an adult, I still try to go apple picking yearly (this year, I dragged Mia along with me) and make an apple pie to go with it.
The apples weren't particularly good this year, but I did manage to find some beautiful honeycrisp apples on sale at the grocery store for this apple crumble pie. (When I was a kid, I am embarrassed to say that I never would've thought that you could make a good apple pie from store-bought apples. Just like that time I told my cousin I didn't know that you could get carrot cake in a box mix at the store. Clearly, I was a pretentious foodie even as a child!)
As you can imagine, this is a tried and true family recipe straight from the Dalla Riva family kitchen (aka from an ancient copy of the Better Homes & Gardens Cookbook). I promise it is delicious (decade plus of experience here!), and I can almost promise you that if you give somebody a slice of this pie, she's going to ask you for some salted caramel sauce (and probably a scoop of vanilla ice cream) to go with it.
1 cup sugar, divided
2 tablespoons all-purpose flour
7 to 8 cups thinly sliced & peeled cooking apples (about 2 pounds)
3 tablespoons lemon juice
Pastry for Single-Crust Pie (I made this recipe from Martha Stewart and froze the 2nd pie crust)
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter
- Combine 1/2 cup of the sugar and the 2 tablespoons flour.
- Sprinkle apple slices with lemon juice; add sugar mixture and toss to coat.
- Fill a pastry-lined 9-inch pie plate with the apple mixture.
- Combine the remaining ½ cup sugar, the ½ cup flour, and the spices. Cut in the butter until crumbly; sprinkle mixture atop apples.
- Cover edge of pie with aluminum foil. Bake at 375 degrees F for 30 minutes.
- Remove foil; bake for 30 minutes more or until topping is golden.
- Serve warm, preferably with a scoop of vanilla ice cream and salted caramel sauce