Tuesday, October 22, 2013

apple crumble pie

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

  1.  Combine 1/2 cup of the sugar and the 2 tablespoons flour.
  2. Sprinkle apple slices with lemon juice; add sugar mixture and toss to coat.
  3. Fill a pastry-lined 9-inch pie plate with the apple mixture.
  4. Combine the remaining ½ cup sugar, the ½ cup flour, and the spices.  Cut in the butter until crumbly; sprinkle mixture atop apples.
  5. Cover edge of pie with aluminum foil.  Bake at 375 degrees F for 30 minutes.
  6. Remove foil; bake for 30 minutes more or until topping is golden.
  7. Serve warm, preferably with a scoop of vanilla ice cream and salted caramel sauce


  1. I have been waiting for this! Great pictures. I love the first one. Lol you also need a picture of that cookbook because it looks so dated...

    1. I know! I wish I had had the book itself on hand!

  2. Apple picking is one of my favorite things. Of course the pie makes it even better! Thanks for linking up to What's Cookin' Wednesday!