I like apple pie this time of year; how about you? In fact, I plan on making one tomorrow to enjoy on Thanksgiving. There are lots of variations on apple pie, but this is the recipe I make every single time because it’s everything we like in apple pie—a buttery, crisp crust; a cinnamony, sweet-tart filling; and a buttery, crunchy crumb topping. Hope you enjoy it too.
You’ll need one unbaked pie crust in a 9-inch regular (not deep dish) pie plate. See my pie crust tutorial here.
6-8 large Granny Smith apples, peeled, cored and sliced (at least 8 cups)
1 cup sugar
2 T. all-purpose flour
1 T. ground cinnamon
1 tsp. freshly grated lemon zest
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup butter, chilled and diced
Make pie pastry as directed and place in refrigerator until ready to fill.
Using same food processor bowl, make the crumb topping. Combine flour, sugar and butter, and pulse until mixture begins to hold together and looks like this. If you don’t have a food processor, use a pastry blender or a fork or even your fingers.
Make the filling. Toss apples, sugar, flour, cinnamon and lemon zest in large bowl until combined.
Place mixture in pie crust. Yes, it really will all fit. Barely. It will be all mounded up like this. You want it nice and high because as the apples bake they exude a lot of juice and everything settles down. If you haven’t mounded up to begin with, you’re left with a little bitty short pie. And who wants that?
Another variety of apple may be substituted; just make sure it’s one that bakes well without turning into mush. (Google is your friend.) You may also need to adjust the amounts of sugar and flour, since apples vary in tartness and the amount of juice they release. It seems like most other apples I have substituted require less sugar and more flour—like 1/2 – 3/4 cup sugar and 1/4 cup flour. Grannies are my favorite choice, though.
Carefully sprinkle crumb mixture over filling. Yes, it will really all fit. Barely. As I sprinkle with one hand, I position my other hand along the inner edge of the crust so I can catch any crumbs that try to escape.
Oh, yes, and make sure you place the pie plate on a foil-lined baking sheet. It really saves on clean-up, because the filling will bubble over a little as it bakes. That’s the price you pay for a nice, thick slice of juicy apple pie, so no complaining—just be sure to use the foil, okay?