How is it already mid-November? I feel like time is flying by me and I am playing a losing game of catch up. I am trying to stay positive though, so I am going to give myself some slack, and just try to enjoy things.
I had a bucket list for the month of November. First on it: Make an apple pie. There is something about apple pie that screams fall and welcomes the holiday season. I am not a huge fan of crust, so I prefer the Dutch style crumble. I also cheat and use refrigerated dough. Don’t hate me. Just enjoy this fabulous pie.
Flaky crust, loaded with seasoned pink lady apples and then topped with a brown sugar crumble. What more could you want in a dessert?
Dutch Apple Pie
- 1 refrigerated pie crust
- 8 cups pink lady apples, peeled cored and sliced
- 1/2 c + 1 TBSP granulated sugar
- 1 1/4 c flour, divided
- 1/4 tsp ground cinnamon
- 1 TBSP lemon juice
- 1/2 c unsalted butter
- 2/3 c packed brown sugar
- Heat oven to 400-degrees.
- Unfold the refrigerated pie crust into a 9-inch pie plate. Trim any over hanging crust and then flute the edges.
- In a large bowl, combine the apples, 1/2 c granulated sugar, 1/4 c flour, cinnamon and lemon juice. Pour into the pie plate, mounding the fruit towards the center.
- In a medium bowl, use your fingers to mix the butter, 1 cup flour and brown sugar into a crumble. Sprinkle evenly over the top of the apple mixture. Spread the 1 TBSP granulated sugar over the top of the pie.
- Bake for 45 minutes, or until the crumble is a golden brown and the apples are bubbling. Cover the edges of the crust with foil if it begins to brown too quickly.
- Allow to cool on a rack before slicing. Serve warm with vanilla ice cream if desired.
This pie did not last 3 days in my house. Not only is it a great dessert, but leftovers make a decadent breakfast as well. I am sure I will have to make another round of pie for Thanksgiving, but I am OK with the repetition.
What is your favorite fall dessert? Are you more of a pie, or a bread pudding type of person? And of course, if you try the pie, I would love to see pictures in the comments.