I think there is nothing better than the smell of freshly baked Apple Pie. Unfortunately, even though it’s easy, you just don’t get that satisfaction by picking one up at a local restaurant or the grocery store. Enter Grandma’s Apple Crisp Crumble Pie. Why that name? Well,
- It’s my Grandma’s recipe that was passed down to my Mom;
- It’s a bit of a hybrid between a Crisp, a Crumble and a Pie.
…so you get the best of all worlds!! I think my favorite part is the Streussel that tops this pie. It definitely makes this pie!
Speaking of making the pie, this recipe is fantastic because you can do all the preparation in advance. So, make everything in the morning or the night before and just store each of the elements of the pie (the Apples, the “Crust,” and the Streussel) in separate Ziploc bags. If it’s gonna be a while before you bake it, store them in the fridge to keep them cool. Then, when you’re ready to bake it, take them out, let them sit for a bit to come up to room temperature and assemble the pie…and pop it in the oven. It takes about an hour to bake (a little longer if the ingredients are still on the cool side). I also recommend letting it cool a touch for about 10-15 minutes after it comes out of the oven.
You’ll start smelling the cinnamon and nutmeg about 20-30 minutes into baking…a surefire way to put smiles on all those anticipatory faces that are ready to dive in. And when they do, the taste undoubtedly surpasses anything you can buy in the store. If you want a little extra yum, top it with vanilla ice cream or freshly whipped cream. Mmmmmmm.
So, this July, declare your Independence from store bought pies!!! Grandma’s Apple Crisp Crumble Pie will remind you what freedom (and great taste) is all about! Happy 4th of July and Happy Baking!
Grandma's Apple Crisp Crumble Pie
Yield 1 pie
Declare your Independence from store bought pies!!! Grandma’s Apple Crisp Crumble Pie will remind you what freedom is all about!
SO WHAT YOU'RE GONNA NEED IS:
(6) medium Baking Apples (Braeburn Apples or Golden Delicious): Available Here
(1) Tablespoon Cinnamon: Available Here
(1/4) teaspoon Nutmeg: Available Here
(3/4) cup Sugar: Available Here
(1 1/2) cup All Purpose Flour: Available Here
(2 1/4) teaspoons Baking Powder: Available Here
(1/2) teaspoon Salt: Available Here
(3/4) cup Milk: Available Here
(2) large Eggs: Available Here
(2) Tablespoons Unsweetened Applesauce: Available Here
(4) Tablespoon butter (1 in pie, 3 in crust): Available Here
(1/2) cup Brown Sugar: Available Here
YOU'LL ALSO NEED:
Mixing Bowl: Available Here
9” Pie Plate: Available Here
Medium and Large Mixing Bowl: Available Here
Hand Mixer (Optional): Available Here
Silicone Spatula: Available Here
Vegetable Peeler (Optional): Available Here
Melon Corer (Optional): Available Here
Paring Knife: Available Here
Sharp Knife: Available Here
Measuring Cups: Available Here
Measuring Spoons: Available Here
There are three elements to this recipe:
- The Apples
- The “Crust”
- The Struessel
- Peel the Apples with a vegetable peeler.
- Scoop out the seeds with a Melon Baller
- Cut out any remaining core, stem or base with a paring knife
- Slice the Apples into wedges
- Mix sliced Apples with Cinnamon and Nutmeg
- Once thoroughly coated, arrange in a buttered Pie Plate
- In a small mixing bowl, combine Flour, Baking Powder, Salt and Butter.
- Cut Butter into small cubes and add to Flour Mixture. Cut together with a fork until thoroughly combined.
- In large bowl (or blender), combine Eggs, Milk, Sugar, Applesauce and half of the Flour mixture
- When thoroughly combined it should be the consistency of pancake batter. Pour “Crust” over apples.
- Combine remaining Flour Mixture with Brown Sugar until thoroughly mixed. Will be lumpy.
- Top Apples with Struessel.
Bake for about an hour at 325°F….or until it’s nice and golden brown.