Forget about the resolutions you’re going to make in January. Instead, let’s use the approach of American Thanksgiving (and — ahem — Thanksgivukkah) as an excuse to make one teeny, tiny, highly manageable resolution: we are going to learn how to bake pie from scratch.
Let this be the year that we say “No thank you” to store-bought crusts, mushy fillings, and pies that don’t immediately have you wishing for seconds. To show you how easy it’s going to be, I even made you a little video:
That classic double crust recipe you see in the video? Yep, that’s my No-Fear, From-Scratch Apple Pie and you are more than welcome to check it out.
But if you think rolling out two pie crusts might be a little too much for you to take on this year, I’m now listing my recipe for Apple Pie with Crumble Topping below.
Apple Pie with Crumble Topping (aka How to make apple pie, pt. 2)
For the crust:
- 1 1/4 cups flour, plus more for rolling
- 1/2 cup very cold unsalted butter, cut into 1/2 inch cubes
- 1 tsp sugar, plus more for dusting
- 1/2 tsp kosher salt
- 2 Tbs apple cider vinegar + 3 Tbs ice water
For the filling:
- 3 lbs (about seven or eight) of apples, peeled, cored, and sliced 1/4 inch thick
- zest and juice of one lemon
- 1/3 c. brown sugar
- 1/3 c. white sugar (or less, to taste, if you’re apples are a little sweeter)
- 2 Tbs cornstarch
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 of a vanilla bean (seeds only, not the pod)
For the crumble topping:
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
1. Preheat oven to 400°F.
2. Roll out your bottom crust to a 12-inch round. Ease dough into pie plate. Gently press dough against plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold the overhang underneath itself, and crimp decoratively.
3. Add apple filling to bottom crust.
4. Completely cover the top of the pie with the crumble topping.
5. Place the pie on a cookie sheet and bake for 15 minutes at 400°F. After that, reduce the heat to 350°F and bake for another 40 minutes. (Keep an eye on the crust towards the end of the time for over-browning. If the crust seems to be getting too dark tent a large piece of foil over it – just put it on loosely.)
6. Cool for at least 2 hours before serving — ideally with vanilla ice cream!
Happy Thanksgiving, American friends!