When it’s cold and rainy outside, the only thing I want for dessert is a warm, delicious slice of pie. Pie is good all of the time, let’s be real here; however, I love having a warm slice of pie with the cold ice cream melting all around it. It’s the perfect thing to hold on to, while covered in blankets on the sofa.
Pie is kind of a superior dessert to me for multiple reasons. One, there’s like a bazillion different versions of pie: sweet pies, savory pies, mini pies, hand pies, etc. Second, not too many desserts out there allow you to combine two different desserts into one, but pies practically encourage you to add ice cream on top. I mean how wild would it be if someone handed you a nice slice of tiramisu and you added a scoop of ice cream on top?! That would just be egregious. Thirdly, pie pans are so adorable. It’s totally acceptable to serve your pie in the pan you baked in! You don’t even have to fiddle with removing it from the pan! You just pop it out of the oven and there you go!
This pie stands out from the other apple pies because of the unapologetically large layer of crumble on top. Crumble is a little piece of heaven on earth, probably because of the large amount of butter and sugar in it, but that’s neither here nor there. If I could just eat handfuls of crumble, I totally would. But if I eat the apple part too, at least I can say I’m being healthy. You know, they specified what kind of apple a day keeps the doctor away. In my case, it’s an apple that’s been coated in sugar and cinnamon, then topped with a butter crumble. Totally healthy. I’m pretty sure that it’s at the top of the food pyramid.
One trick that I love with this recipe is using pumpkin pie spice! What?! Pumpkin pie spice in an apple pie!? What has the world come to!?
I know it’s crazy, but here’s the thing; pumpkin pie spice has most of those warm, sweet spices you would add to a typical apple pie. It has the cinnamon, the nutmeg and the ginger that make apple pie so warm and cozy. Plus, it has allspice which is just a fantastically warm spice, too. So, instead of having to go out and buy a bunch of different spices, you can buy one and save yourself some money! If you really love the spicy kick of cinnamon, feel free to add a couple of dashes of plain ole’ cinnamon into the pie!
1 premade pie crust (You can use the ones that come in the metal tin or the ones that are rolled in the refrigerated aisle)
5 apples, peeled and sliced
The juice and zest of one lemon
1/4 cup of flour
1 and 1/2 teaspoons of pumpkin pie spice
1/2 cup granulated sugar
1 teaspoon of vanilla
2 cups of flour
2 sticks of butter, melted
2 teaspoons of cinnamon
1 cup of sugar
2/3 cup of brown sugar
Preheat oven to 400 degrees. Then, peel and slice your apples. Place them in a bowl and add in the flour, sugar, vanilla, lemon juice, and zest. Stir to combine.
Roll out the pre-made pie dough, and gently place it into your pie pan. Add in the apples. You can either layer them gently in the pie crust or just scoop in the apples. It depends on how fancy you want to get with this!
In a separate bowl, melt the butter in the microwave. Once butter is melted, add in the flour, cinnamon and both the sugars. Mix to combine. It should form a loose crumb that holds together if you squeeze, kind of like moon sand if you have kids and understand that reference. Generously spoon the crumble over the apple mixture. I noticed that my crumble seemed to form a little mountain peak on top, so I just used my hands to lightly press the crumble down to a more even level. You want to make sure that the top of the pie all browns equally at the same time.
Place the pie on a baking sheet and then put it into the oven. Bake the pie for 20 minutes and then reduce the temperature to 375 degrees for the remaining 30-40 minutes. If your crust looks like it’s browning too quickly, you might have to put some tinfoil over the top. I took a square of foil and just lightly laid it over the top. You could take the foil and try to wrap it around the edges, just be careful as the pie will be extremely hot.
Here comes the hardest part about this recipe: once the pie is down cooking, wait about 2-3 hours before you cut into it. I know, that seems impossible. Its delicious smell has been invading the house and you are literally within reach of pure happiness, but it’s crucial to the structure of the pie. If you cut into it too early, the juices of the pie won’t have enough time to cool off and congeal together. The pie would just ooze all over the place and you wouldn’t get a good consistency. It’s hard to do, but it’s totally worth it. I promise!
Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream!
Super easy and absolutely delicious!