Oh, fall! Our favorite season for so many reasons.
Sweater weather, warm tones, pumpkin spice..everything, apple picking, corn mazes, festivals, haunted houses…we could go on and on. It’s simply the sweetest season, and we wanted to welcome it in the best way we could — with a treat 🍎
It just so happened that there was an apple festival going on nearby. So of course, we swung by to check it out and see if we could pick up some fresh, local apples. Fun fact: I actually volunteered at the same apple festival back in high school when I needed to rack up those community service hours.
But because that was 6+ years ago, I forgot how kid-oriented the activities were. Oops! I had Begad come with, thinking it would be a cute and fun thing for us to do as a couple. But it felt a little awkward being there since almost everybody there had a kid in tow. Oh well! We ended up sampling some apples and took some home for free! I chose a mixture of sweet and tart apples, which works out perfectly if you want to bake apple pie.
We opted for an apple crumble pie since we prefer the crumble taste over the lattice-style pies, and it turned out to be super tasty, with the perfect balance of sweet and tart. We adapted our recipe from Mel’s Kitchen Cafe and tried to make it even simpler.
APPLE CRUMBLE PIE
Ingredients
Pie Filling
- 1 Pillsbury Pet-Ritz frozen pie crust
- 3-4 apples sweet and tart
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash of salt
Crumble
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons melted butter
- dash of salt
Instructions
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Preheat oven to 375 F°.
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Peel apples and slice them using an apple slicer. I used this apple slicer from Amazon.
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In a bowl, add apple slices and the rest of the filling ingredients. Gently mix with a spoon. The point is to get the slices seasoned but not to break the apple slices into smaller pieces —> you can also use your hands if easier.
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In a separate bowl, mix the crumble ingredients using a spatula and gradually keep adding the flour. Once the mixture looks more like crumble, break it up using your hands.
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Pour the filling into the crust.
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Spread crumble topping over the filling until the filling is fully covered.
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Cover with foil and place on a cookie sheet. Bake for 45 minutes then uncover and bake for another 5 minutes.
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Allow it to cool for 15 minutes and then serve!
Note: You can replace the nutmeg and cinnamon for apple pie spice.
I actually didn’t have a baking dish when I made this and luckily, because the Pillsbury pie crust came with foil, I didn’t need one to make this pie, but I did find this list of recommendations for the best pie dishes.
What’s your favorite version of apple pie? Let us know in the comments below!