3.14(2016) Calls for Apple Pie

To celebrate Pi day yesterday Joe and I decided we wanted to bake a pie, so we settled on the American classic.

I can’t take full credit for this recipe since I got it from taking a cooking class in 7th grade (it’s so good I have kept it all these years later) but we did make a few changes. This recipe usually calls for a homemade pie crust but due to convenience, time, and lack of ingredients we decided to just use Safeway store brand frozen crusts.

One reason this pie is so much better than traditional apple pies is due to the top being made from a crumble rather than another pie crust, and it is awesome. It’s sort of like an apple-pie-crumble hybrid

Anyway, we started off with 8 granny smith apples, which turned out to be way too many, so we were able to make two pies. And instead of cutting them in slices, we chopped them into small chunks (this probably also contributed to our giants mass of apples).

Next we added the lemon juice, flour, sugar, cinnamon, and just a little bit of nutmeg.

We added all of this to our two pie crusts before getting started on the crumble. (The order isn’t important and doesn’t really matter, we were just trying to minimize dishes)

You want to make sure you use softened butter for the crumble so that it creates a nice crumbly look that you can easily pour over and cover the top of your apples.

In order to make sure the crust was fully cooked and the apples were nice and mushy we put our pies in the oven for 15 min at 450 before reducing it to 350 for 35 more minutes, and we honestly could have left it in a little longer.

The finished product looked and smelled phenomenal. We waited a whole minute to let it cool before adding some Vanilla ice cream and digging.

Happy Pi  Day!

(for one pie)

Filling

• 4 Granny Smith Apples
• 1 whole squeezed lemon (or 1 tbls lemon juice)
• 1/3 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 teaspoon cinnamon
• 2 pinches of nutmeg

Topping

• 1/2 cup brown sugar
• 1 cup flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter