6 Ingredients or Less, Carlean Johnson. It doesn’t get any easier. Back before I was cooking professionally, I came across this cookbook. Little did I know the Apple Crumb Pie recipe within would become my daughter’s requested birthday dessert each year. I took a few liberties and changed some ingredients – what real cook doesn’t? And they say this makes the recipe yours, but I would be remiss if I didn’t give credit where credit is due. For those of you “non-cooks” out there, find the book and add it to your collection. It’s full of simple and delicious recipes.
- 1 9” unbaked pie shell
- 6-7 apples
- ½ cup white sugar
- 1 teaspoon allspice
- ½ cup brown sugar
- ¾ cup flour
- 5 tablespoons butter, cut into ½” cubes, and kept cold
*I always bake my pie shells before filling, as to not have a soggy crust. Homemade pie crusts are always better, but shortcuts are okay!
Preheat oven to 350°. Bake pie shell for 10-16 minutes until light golden brown. Remove shell from oven and increase temperature to 400°.
Meanwhile, peel and slice 6-7 apples of your choice. More if apples are small.
*I do not recommend Red Delicious as they are higher in water and your pie will be soggy. My personal preference is a Gala, Winesap or Pink Lady. Granny Smith will yield a nice tart flavor.
Place apple slices in a bowl and in another small bowl, mix together the white sugar and allspice. Sprinkle mixture over apple slices, tossing gently to distribute evenly.
In a medium bowl, mix brown sugar and flour together. Add cubes of butter and blend with a pastry blender, 2 forks or your hands. Crumb topping should remain chunky.
Lift sugar-coated apple slices into baked pie shell. DO NOT “pour” apples into bowl, however tempted. The extra juices will make a soggy pie.
Bake at 400° for approximately 40 minutes, or until apples are tender. *Remember all ovens are different. Remove from oven and let cool at least ½ hour before slicing and enjoying.