What is more American than Apple Pie, what time of the year is better than the Holiday season to cook it? And what is better than making it yourself, don’t purchase the pre-made pies at the store, take some pride in yourself and create your own magnum opus. I won’t lie to you; it is really effortless to do! I will again try to tell everyone that one of the best items you can have in the kitchen is the mandolin, this makes assembly of the pie that much easier, quicker and really simple. I remember cutting all my apples by hand and peeling them and working hard for the end results. With this one slicer you will really fall in love with the ease in which it helps with so many different areas of the kitchen and with your cooking. Ok not a sermon, just a suggestion.
I left the peel on the apples for this recipe, but you could certainly remove them. I would suggest if leaving the peal on that you score the apple lengthwise in quarters so that the peel is small and not a long peel that will be hard to cut. If you are a lover of apple pie the apple crumble is the Pièce de résistance for this recipe. It takes this apple pie to a new dimension and beyond. You will really enjoy how uncomplicated and scrumptious this is!
1 9” deep dish pie crust (or make your own)
5 cups of apples sliced thin
½ cup white sugar
¾ teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup white sugar
¾ cup flour
6 tablespoons butter
Preheat the oven to 400 degrees
Core and slice the apples, arrange them on your unbaked pie crust, mix ½ cup sugar and flour and sprinkle over the apples.
Mix 1/3 cup sugar with flour, vanilla and cut in the butter until crumbly. Spoon the mixture over the apples.
Bake in your preheated oven until the apples are soft and top is browned, about 40 minutes.
Your house is going to smell so inviting when you cook this. Makes your mouth water just waiting for it. For a pie that is really moderately simple to do, it gives the look and feel of a more time consuming project. Everyone will ooh and aah over your accomplishments!
Remove from oven allow to cool, serve with a caramel drizzle or whipped topping and Vanilla ice cream!
“Once you have mastered a technique, you barely have to look at a recipe again”
― Julia Child, Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
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- Recipe Contest Runner-Up: Apple Tarte Tatin Crumble (kcet.org)
- Apple Crumble Pie (fox8.com)
- Apple Pie (saltforvanilla.wordpress.com)
- National apple pie day (eatocracy.cnn.com)
- Secret Recipe Apple Pie (wineandplum.com)
4 Comments Add yours
I’m envious because you took time (and had time to) the before pictures. Sometimes I’m in such a hurry that I can only take (almost always) the after photos.
Thanks for adding my apple pie link in your related links.
Your welcome and I am lucky my husband bought me a nice camera that stayes in the kitchen so I can take the pics! I never forget it! Although I had a ton of recipes for Thanksgiving and I have all the pictures of the during no after pics. BOO! We were so busy preparing it ended up not getting done I am so upset that I forgot to take a lot of the after pics!
Looks delicious! Thank you for linking to my recipe!