At the end of the day, pie dough is just dough. To make the crust a bit more wholesome, we opted for half whole-wheat pastry flour and half all-purpose flour.ĭon’t let this pie crust recipe intimidate you – it’s really easy to make. We found that we preferred the flakiness of a crust made with coconut oil over butter, which conveniently made this recipe vegan. When we were testing this recipe, we tried a few different versions. Oh, and how could I forget? It came out delicious.įirst thing’s first: the crust! Everyone knows that a good pie starts with a good crust. Jack did the crust, I did the filling, and it was great to see both of our hard work come together to make an apple crumble pie from scratch. I’m not going to lie – we had our ups and downs making this apple crumble pie. We were making an apple crumble pie recipe. I also can’t get enough of baked fruit under a crumb topping (see here, here, or here), so it was decided. But this year, we finally decided to take on the challenge! As Jack says, I have a “soft spot for soft apples,” so we knew that apple pie would be our pick. We’d either stay home and skip it, opting for a simple crumble or crisp instead, or we’d be head to a Friendsgiving, where someone else would supply the pie that year. Even though we spent countless Thanksgivings together in Austin, we never baked pie. 16-18 minutes.This apple crumble pie recipe was the first pie that Jack and I made together. Place the pie in the oven and bake until crust and crumble topping are nicely browned.Crumble the flour and oat mixture on top of the pie.Pour the apple pie filling into the pre-baked crust and spread it out evenly.Add the lemon zest, orange zest, lime zest, lemon juice and lime juice to the bowl and stir well again.Add the melted butter to the bowl and stir well.Dump the flour, oats, brown sugar, salt and cinnamon into a medium mixing bowl and stir with a fork.Remove the pie crust from the oven and set aside.Place thawed pie crust in the oven and bake for 6 minutes.1 frozen pie crust (thawed for 15 minutes at room temperature).Ingredients You’ll Need to Make This Apple Pie with Crumble Topping: PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE If you are looking for an easy apple pie recipe that’s sure to impress, then you need to try this Apple Pie with Crumble Topping! This delicious apple pie is great on it’s own but even better with a scoop of vanilla ice cream. The crumble topping adds great texture to this apple pie and the citrus zest adds amazing flavour. Then I placed the pie in the oven and baked it until the crust and the crumble topping were nicely browned. Then I crumbled the flour and oat mixture on top of the pie being sure to cover all of the pie filling. I poured some canned apple pie filling into the the pre-baked pie crust and spread it out evenly. Then I added some lemon zest, orange zest, lime zest, lemon juice and lime juice to the bowl. I stirred until the butter was fully combined with the dry ingredients. I stirred the ingredients together with a fork and then added some melted butter to the bowl. Then I dumped some flour, quick oats, brown sugar, salt and cinnamon into a medium mixing bowl. To make this apple pie, I started by pre-baking a thawed store bought pie crust for six minutes. This tasty apple pie takes less than forty minutes from start to finish and serves eight people. Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.īe sure to read through the entire post so that you don’t miss out on any important tips and tricks! This apple pie recipe takes about forty minutes from start to finish and serves eight people. This easy apple pie recipe has a delicious homemade crumble topping made with oats and zest from a lemon, a lime and an orange. Apple Pie with Crumble Topping is an easy apple pie recipe using store bought crust and pie filling topped with a homemade crumble topping with hints of cinnamon and citrus.Īpple Pie with Crumble Topping is a simple and delicious pie recipe perfect for fall.
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