Wednesday, September 19, 2012

Rachel's Recipe Box: Apple Pie, Two Ways!

It's that time again...APPLE SEASON!

Below are two recipes I found that I really love-
one is an apple crumb
the other a more traditional apple pie, if you will. :)

Recipe #1: Apple Crumb
cinnamon crumble apple pie

cinnamon crumble apple pie

cinnamon crumble apple pie

3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar - i go a bit shy of this, closer to 1/2 cup
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 lemon, zested
1 orange, zested
1 tablespoon freshly squeezed lemon juice
pinch of freshly grated nutmeg

1/2 cup all purpose flour
1/2 cup old fashioned oats - not instant
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Use your favorite recipe for pie crust. Here is my favorite. Position rack in center of oven and preheat to 400 F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:

Mix all ingredients in large bowl to coat apples.

cinnamon crumble apple pie

cinnamon crumble apple pie

For topping:

Combine the first 5 ingredients in large bowl. Add chilled butter cubes and cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Sprinkle the topping over and around apples.

cinnamon crumble apple pie

cinnamon crumble apple pie

Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).

Reduce oven temperature to 350 F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.

cinnamon crumble apple pie

Cool until warm, about 1 hour. Serve with ice cream or whip cream.

Recipe 2:

October Apple Pie

"Just a little something extra to warm the change of seasons. Wonderful aroma. Try using one of these varieties: Granny Smith, Spys, Cortlands, or Pippins."
Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min


  • 1 recipe pastry for a 9 inch double crust pie
  • 6 cups thinly sliced apples
  • 1 lemon, juiced
  • 1/2 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3 tablespoons all-purpose flour
  • 1/4 cup butter, chilled and diced
  • 9 caramel squares, quartered
  • 1 tablespoon white sugar


  1. In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
  2. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
  3. Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.

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