Apple Crumb Pie

Posted on by Amanda 3 Comments

The weather is so odd. I was expecting there to be so rain and clouds at this time in October, but it’s still sunny! I can definitely tell it’s getting colder, but as long as there isn’t rain, I’m happy. I’ll absorb all of the sunlight for as long as I can before it’s gray out and I start needing to take my vitamin D supplements.

Even though summer vegetables are basically gone, I renewed by CSA through the fall to take advantage of some more hearty root vegetables and squashes. Pumpkin patches are abundant and the last of the apple varieties are ripening and orchards near the Seattle area are offering u-picks. Lucky for me, I get apples in my CSA! Other than eating my apples fresh with some peanut butter or hazelnut spread, I love them in a crumble-topped apple pie (in my opinion apple crumb is better than one of those lattice apple pies).

I love using my cast iron skillet when making pies and other baked goods. The cast iron really ensures a crispy crust (no soggy bottoms!) and is sturdy enough that you don’t have to worry about it falling out of your hands when you are pulling your juicy, hot pie out of the oven. If using a glass pie dish, an extended bake time may be required.

Ingredients

Apples – I find you can really use any type of apple, but the best would be honeycrisp or granny smith. Other apples can leave your pie too dry or too mushy. In my case, my mystery CSA apples ended up leaving me with a pie on the drier side. You could also swap this apple filling with peaches or berries.

they’re so pretty
slice your apples
mix them up
make the crumble
top it!

Apple Crumb Pie

Print Recipe
An easy apple pie that doesn't require you to make that complicated lattice top.
Course Dessert
Keyword apple, crumble, pie
Cook Time 42 minutes

Ingredients

  • 1 pie crust

Apple Filling

  • 4 cups apples sliced
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tsp apple cider vinegar

Crumble

  • 1/2 cup flour
  • 1 cup rolled oats
  • 1 cup walnuts chopped
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup vegetable oil

Instructions

  • If using frozen pie crust, remove from freezer to thaw in refrigerator.
  • Chop apples into 1/4 inch slices. Combine with remaining apple filling ingredients (brown sugar, vanilla, salt, cinnamon, cornstarch, apple cider vinegar).
  • Mix apple mixture and set aside.
  • Make crumble topping by mixing together flour, oats, walnuts, brown sugar, cinnamon, salt and vegetable oil. Set aside.
  • Remove pie crust and roll out to pie dish size.
  • Fill in pie crust with apples in an even layer.
  • Top pie evenly with crumble mixture.
  • Bake at 350F for 45 minutes. If top is browning too quickly, cover with foil.
  • Allow to rest 10 minutes after baking before slicing. Enjoy!

Try some another apple recipe like Cinnamon Apple Rhubarb Loaf!

Feeling a savory kind of pie? Try Savory Asparagus Galette.

Peach Galette

Posted on by Amanda Leave a comment

Galette? Isn’t that just a topless pie? Whatever you want to call it, it’s a delicious, low-maintenance dessert that requires minimal prep work. Galettes are more rustic than your traditional peach pie. Don’t worry too much about how it looks, it’s all about how it tastes.

I typically see galettes made in a sheet pan, but I like to make mine in my cast iron skillet. It helps keep the galette together but also help facilitate extra crisping on the underside of the pastry. You can definitely still make this on a sheet pan or in a pie pan, but you may need additional cook time for browning.

Ingredients

Peach filing – If you don’t like peaches, feel free to substitute with any other fruit of your choice. I also like this recipe with apples or berries. You can use frozen fruit too, but make sure the fruit is entirely defrosted and drained, otherwise your filling will be very watery.

Cornstarch – When the fruit starts to cook, it’ll release a lot of juice. The cornstarch will thicken the juice. The galette will hold together better when you slice too!

Cinnamon – Don’t like cinnamon? Don’t use it!

Pie dough – This is my preferred pie dough since you can make it in a food processor. Each time I make this dough, I make a few batches and put them in the freezer, so I can have some crusts ready to go when I want to bake! Make sure to wrap well.

flour, salt, cubed butter
mealy
+ water
peaches
remove pit
slice
season
back to dough
roll out
transfer
add filling
filled
pinch over edges
egg wash + turbinado sprinkle
baked

Peach Galette

Print Recipe
My favorite topless pie! Easy to make with a crispy crust and fruity filling.
Course Dessert
Keyword galette, peach, pie

Ingredients

Peach Filling

  • 4 peaches about 3 cups
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tsp apple cider vinegar

Crust

  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1 stick cold butter
  • 3 tbsp cold water
  • 1 egg for egg wash
  • turbinado sugar/demerara sugar for sprinkling

Glaze (optional)

  • 1 tbsp jelly or jam
  • 1 tbsp hot water

Instructions

Crust

  • Make the pie crust first. In a food processor, add flour, salt, and cubed butter.
  • Pulse ~20 seconds until mixture is mealy.
  • Add water and continue blending until dough comes together in a chunk. Refrigerate dough while you mix the filling.

Filling

  • Wash and slice your peaches. Mix with salt, cinnamon, brown sugar, cornstarch, vanilla, and apple cider vinegar. Set aside.

Assembly

  • Take pie crust out of the freezer and roll out thinly to about 12" in diameter. This does not have to be perfect.
  • Transfer to your baking vessel such as a cast iron, pie pan, or sheet pan.
  • Pour peach filling into the center of the crust and fold the edges of the crust over the peach filling.
  • Brush edges of crust with egg wash and sprinkle with turbinado or demerara sugar to help with browning and give an extra crunch.
  • Bake at 400F for 40 minutes until golden brown and filling is bubbly.
  • After baking is complete, make a glaze by combing any jelly or jam or choice with hot water.
  • Brush over the filling to give the fruit a nice shine! Enjoy!

Looking for desserts? Try Crispy Gooey Chocolate Chip Cookies or Pumpkin Pull Apart Bread.