Apple Crumble Pie

Those of you who know me know that I am not a baker.  Far from it.  The measuring, the mess, ugh!  I’d rather cook and taste and adjust instead of measuring.  But after going apple picking last weekend, I needed to do something with all of those apples!  I decided to make a hybrid of apple pie and apple crumble because apple pie is soooo good, but difficult to make.  Since we have a nut allergy in my house, I made a nut free apple crumble pie.  For you other non-bakers out there, even YOU can tackle this one.

So, what’s the difference between an apple pie and an apple crumble.  Well, the crust, of course!  An apple crumble typically doesn’t have a crust and an apple pie has 2.  Combining the two desserts means that I just made an apple pie with the bottom crust and then made a crumble topping instead of a top crust.  Since my son is allergic to nuts, I made the crumble topping without the usual walnuts or pecans.

Full disclosure, I bought the pie crust.  Making pie crust is a serious talent and I don’t have it.  So I buttered up a pie dish and laid the premade crust in.  So simple!  Then I preheated the oven to 400 degrees and used a fork to make a few pricks in the bottom of the crust.  I peeled and sliced the apples.  You can make the apples as chunky or as thin as you like for this one and you can use any kind you like.  I like my apples thin and I used a variety of apples.  The peeled and sliced apples got tossed in a bowl with 2 Tbsp. of flour, 1 C. white sugar and 1 Tbsp. of ground cinnamon. Mix well and allow it to sit for a little.  The apples will drain allowing your nut free apple crisp pie to be less runny.

Once the oven was ready I cooked the crust for just a little bit.  About 10 minutes.  Since the apples are sliced thin, I didn’t want them to get overcooked and mushy but I also didn’t want my crust to be undercooked and soggy.  See why I don’t like baking?  So many things can go wrong!

After 10 minutes I took the crust out of the oven and filled it with my apples.  My tip is to spoon them in instead of dumping them.  This way you can control the amount of liquid you put in.  I popped it back in the oven while I prepared the crumble topping.

The crumble topping is seriously the most delicious part of the whole pie!  And it’s easy.  You combine 1 C. light brown sugar, 1 C. old fashioned oats and 1 stick of unsalted butter, cold and cut into little cubes. Most crumble toppings call for either walnuts or pecans.  Use them if you wish.  Our house is nut free.   Using a pastry cutter or your fingers, cut the butter into the oats and sugar until it becomes a crumbly mixture.  Then take the pie out of the oven, top with the crumble mixture and put it back in for another 15 minutes.

Then you are done.  DONE!  And it’s soooo good. It’s gooey and sweet and full of apple cinnamon goodness!  This nut free apple crumble pie is a hit at my house and I hope it will be at yours too!  Happy Fall, Y’all!