Looking for a delicious homemade apple pie recipe? You have come to the right place. This one is a winner! Whether you make your own crust or use store bought (I’m with you my fellow busy bees), you will love the look and taste of this delicious pie.
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We all get excited about apple pie, especially after a day picking apples in the north Georgia mountains near our home. This orchard is one of our favorites, though there are so many we have yet to explore. From the fresh air and sunshine, delicious fresh apples and plentiful photo ops, it’s such a great little day trip that the whole family enjoys.
Will pose nicely for homemade apple pie.
This apple pie recipe was one of the first recipes I learned as young married woman and it has been my go-to pie ever since. It’s very rich and makes a gorgeous presentation. How could it not with the audacious amount of streusel topping? The original recipe actually called for double the amount of streusel topping. But I found it was fine with half the amount and even better with a scoop of vanilla ice cream.
Plus if like me, you struggle getting the pie crust on top of the pie without it tearing or looking wonky, the crumb topping is nearly impossible to mess up. You just make the crumbs and plop on top. Then the oven does the rest!
Any apples will do, but the more tart varieties make a tastier pie. Granny Smith, Pink Lady, Gala or MacIntosh are all good options. I’ve also included instructions for jazzing it up even more for the holidays with fresh cranberries. It’s not any more difficult to make and the pops of red and tartness of the cranberries add such an elegant and festive touch.
Apple Pie with Crumb Topping
A rich streusel crust tops this homemade pie, perfect served warm with a scoop of ice cream.
- 1 store bought pie crust
- 4-5 tart apples, peeled and chopped
- 1 tsp cinnamon
- 2 tsp corn starch
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tbs orange zest
- 1/3 cup orange juice
- 1 cup butter
- 2 cups flour
- 1 cup brown sugar
Preheat oven to 400 degrees. Combine the chopped apples in a sauce pan with cinnamon, sugar, salt, and orange zest. In a small bowl, combine corn starch and orange juice. Add to apples. Cover and simmer approx. 10 minutes until apples start to soften*. Meanwhile, combine butter, brown sugar and flour. Using a pastry cutter, food processor or two knives, roughly chop butter into small pieces until the mixture looks like coarse crumbs (like wet sand).
Lay the pie crust into a deep dish pie pan. Add cooked apples and sprinkle crumb topping over the top.
Bake for approximately 20-30 minutes, until topping is golden brown and pie is bubbling. If the edges of your crust are starting to get too dark, wrap aluminum foil around the edges to slow the browning.
You can skip cooking the apples. Your apples will be a little firmer, but otherwise it will taste just fine. Just combine the apples with cinnamon, sugar, salt, corn starch and orange zest, and omit the orange juice. Put the apple mixture straight into the pie crust and proceed with making the topping.
For a little extra umph around the holidays add 1 cup of fresh cranberries (you cook them along with the apples in the orange juice just until they start to burst). It makes a beautiful presentation with the pops of red color, and the tartness of the cranberries cuts a lot of the sweetness from the crumb topping.
I hope you enjoy this recipe and make a fresh apple pie for your family and friends. They won’t be disappointed and you will look like a baking pro.