I've never been a huge pie fan (unless it's a cream pie, more in the form of a custard or pudding, I can't get enough of those!) But this pie has turned me around! I think it's the streusel on top that does it for me - see, instead of a sweet tooth, I have been blessed with that I lovingly call a "fat tooth". Anything creamy, custardy, buttery...whether it's sweet or salty, I'm going to like it...and that sucks. I spend a lot of time in the gym to find the balance between a fat tooth and a fat butt.
Anyway, I was searching dessert recipes for a small dinner party I was having, and for some reason, a pie recipe stood out. I felt that it must be fate if a non-pie lover fell for a pie recipe, so I headed to the store, bought some apples (and a pre-made pie crust...shh!) and the rest is history.
This was quoted as "what an apple pie should be!"
(I'd love to add a photo, but since this was before my blog, I only have one really crappy cell phone picture! I'll add one eventually, but for now, just try the recipe, y'all will not be disappointed!)
- pastry for single-crust pie (home made, or store bought - whatever floats your boat!)
- 1/2 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 cups thinly sliced peeled apples (I have used Fuji and MacIntosh, and both were awesome!)
- 1 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup butter
- Vanilla ice cream
- caramel ice cream topping
- 1/2 cup chopped pecans
- Prepare pastry for single-crust pie, being careful not to stretch dough too much.
- Place in pie plate and trim and crimp the edge.
- In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
- Add apple slices and gently toss until they are coated well.
- Transfer mixture to pie.
- FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats
- Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
- Sprinkle over apple mixture in pie.
- To prevent over-browning while baking, cover edge of pie with foil.
- Bake at 375 degrees Fahrenheit for 25 minutes.
- Remove foil and bake 25 to 30 minutes more, or until top is golden.
- Remove from oven and serve warm (not hot!).
- Put a scoop (or two, or three...) of ice cream on there!
- Drizzle top with caramel topping; sprinkle with pecans.