There’s nothing like a day at spent apple picking at the apple orchard…
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And there’s nothing like homemade apple pie with rich, crumb topping either!
This is my hands-down favorite homemade apple pie recipe and I hope it will become yours, too! I got the recipe way back in the day when I was newly married, living in an apartment, with something called time on my hands. So I took cooking classes (I had thoughts that maybe I’d like to be a real live chef – I worked part-time for a caterer and everything). But I decided a hot, sweaty kitchen is not where I’d like to spend my days (and nights and weekends), so cooking became my hobby, not my career. And while I’m not a award-winning chef or anything, I can make a mean apple pie!
This homemade apple pie with rich, crumb topping is best with a homemade crust, but is completely delicious with store bought. Back in the day I would have shunned store bought crust. These days, as a busy, working, home schooling mama of three boys – store bought is about the only way my kiddos get a fresh pie!
I also used a variety of apples.
Any apples will do, but the more tart varieties make a tastier pie. Granny Smith, Pink Lady, Gala or MacIntosh are all good options.
So without further adieu, here is my favorite recipe for Homemade Apple with Rich, Crumb Topping!
Homemade Apple Pie with Rich, Crumb Topping
1 pie crust (store bought or homemade)
4-5 tart apples peeled and sliced or chopped (however you prefer)
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 cold butter cut into cubes
2 cups all-purpose 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. Dissolve corn starch in orange juice and 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. It does not need to be perfect because this will all melt together into the crumb topping.
Add the softened apples to the pie crust and then sprinkle the crumb topping on 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 cooking.
Serve warm with a big ol’ scoop of vanilla ice cream!
*Note: 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.
Also, at Christmas time, I add a 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 you and yours. Here are a few of the kitchen tools I used to create this pie.