I noticed recently a few vendors at my local farmer’s market have started selling apples. Soon, I’ll buy big bushels of the lovely orbs and turn them into jars of apple pie filling.
In the meantime, I decided to bake-up an apple pie with a simple crumb topping – for research purposes, of course.
It’s important to note that not all apple varieties are suitable for baking. I recommend asking the farmer which would work best. In most cases, I like to use a mix of different types to help balance out the sweetness and texture of the filling.
- 1 (9”) prepared pie dough, unbaked
- 4-6 apples, peeled, cored, sliced 1/4” thick
- ½ cup sugar
- 2 Tbl. flour
- 2 Tbl. chilled butter, cut into ¼” cubes
- 1 tsp. orange zest
- ¼ cup orange juice
- 1 cup flour
- ½ cup sugar
- 2 Tbl. brown sugar
- 1 tsp. ground cinnamon
- pinch of salt
- 6 Tbl. chilled butter, cubed
- Preheat the oven to 400 degrees. Gently press the prepared pie dough into a 9” deep-dish pie pan.
- In a medium-mixing bowl, toss the filling ingredients together until well combined. Set aside.
- For the topping: add the first five ingredients to a food processor. Sprinkle the cubed and chilled butter on top. Pulse until the butter is completely incorporated and resembles wet sand.
- Toss the filling to redistribute the juices. Pour the filling into the pie pan, spreading evenly. Press the topping on top of the filling. Make sure to fill in all of the cracks between the apple slices.
- Place the pie on a baking sheet and gently cover the top with foil. Bake at 400 degrees for 40 minutes. Reduce the temperature to 350 degrees and remove the foil. Bake for an additional 30-35 minutes, or until the apples are fork tender and the top is golden brown.
- Allow the pie to cool for about an hour before serving. This is important to allow the juices to absorb back into the filling.