We went apple picking this weekend, which led to me making this Apple Pie with Crumb Topping.
This dutch apple pie will leave your house smelling AMAZING!! However, it can be a bit labor intensive if you don’t have this. Mostly because you have to remove the skin of the apples but besides that the recipe isn’t so complicated. An hour later, you have a streusel-topped apple pie, add a scope of ice cream, and you got yourself a delicious fall dessert trifecta. It’s warm, sweet, crunchy and inviting. In this recipe, we used red and green golden delicious apples but you can use whatever apple you see fit as long as it has a bit of crunch to it.
For this pie, I used a premade pie crust, it was buttery, flaky and almost as good as homemade. With Thanksgiving coming you, this will make an excellent addition to your dinner menu, and the good news is, it’s pretty darn good. Add a scope of ice cream, drizzle with salted caramel sauce and you’ve got Apple Pie à la Mode.
Apple Pie with Crumb Topping
- 1 refrigerated pie crust
- 7 medium sized apples, peeled and thinly sliced
- 1 cup of sugar
- ½ cup of all purpose flour
- 3 tsp ground cinnamon
- 2 tbsp lemon
- Crumb Topping
- 1 cup sugar
- ⅔ all purpose flour
- 2 tsp ground cinnamon
- a stick of butter, cold
- Preheat oven to 375.
- Grease and flour a 9-inch pie pan and press dough into it with the sides overhanging.
- In a medium size bowl, toss apple in sugar, flour, cinnamon, and lemon, mix well.
- In a small bowl combine the crumb topping ingredients and mix together with your hands until it forms a crumbs.
- Scope the apple mixture into prepared pie crust
- Sprinkle crumbs evenly over the apples.
- Pit it in the oven and bake for about 45 minutes or until golden brown.
- Serve warm or at room temperature.
Linking up with Organizing Junkie