This is my favorite pie to make. I love to pick fresh apples in the fall and bake up a pile of pies to give away. I have never served it to anyone who didn't like it. And most people want the recipe.
It's delicious topped with either a Dutch crumb or regular pastry crust.
If buying apples, I usually do a mix of firm tangy ones. Try two Granny Smiths, two Pink Lady, and two Jonathans (if you can find them) or something else like a Honey Crisp. Find your favorite mix! I don't recommend Red or Yellow Delicious or other mealy apples.
Prep time:20 minutes (plus time to make the crust)
Cook time:45-50 minutes
For the Filling:
- 6 cups of thinly sliced organic apples (~6-8 store sized apples)
- 1/2 - 3/4 cup organic brown sugar depending on tartness of apples*
- 1/4 cup organic flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- A pinch of ground cloves
- 1 teaspoon vanilla extract
- 3 tablespoons butter, cut into little pieces
- 1 uncooked pastry crust (use two, if not going Dutch)
For the Dutch Crumb
- 1/2 cup organic butter (one stick), sliced
- 1 cup organic rolled oats
- 3/4 cups flour
- 1/2 - 3/4 cup organic brown sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup toasted pecans, optional
*Any alternate sweetener can also be used. Try reducing 2/3 maple syrup + 1 tablespoon of molasses over medium heat until it is halved in volume.
- Very Large Bowl
- Small Bowl
- Paring Knife
- Deep 9-inch Pie Dish
- Food Processor, optional
Step 0. Preheat the oven to 375 degrees.
Step 1. Mix the filling
Peel, quarter, core and slice the apples into 1/4 inch thick pieces.
In the small bowl, mix the sugar, flour, cinnamon, ginger, and cloves.
In the large bowl, toss the apple slices with the vanilla.
Add the dry ingredients and stir to evenly coat the apples.
Step 2. Mix the Crumb
Pulse 1/2 cup of the oats, the flour, sugar, cardamom, cinnamon and ginger in the food processor until well mixed and the oats finely chopped. Add the sliced butter and pulse until large lumps form.
Add the remaining oats and barely pulse to incorporate. It may be a bit sticky.
Step 3. Fill and Cover the Pie
Dutch Crumb Pie
For the Dutch crumb pie, pinch and fold to make the pleated edging before filling.
Place the filling in the uncooked pastry crust. If it seems like a lot and the apples are mounded up, don't worry. They will cook down.
Dot with the 3 tablespoons of butter. Top with the crumbles. Press down a bit near the edges so it won't boil over.
Double Crust Pie
For a top crust pie, fill the bottom crust before finishing the dough edges.
Dot with butter and cover with the top crust.
Trim the dough to 1 inch all the way around. Pinch and fold to seal the top crust to the bottom and make the pleated edging.
Cut several slits in the top center of the pie to release steam.
Step 4. Bake the Pie
Bake the pie in an oven preheated to 400 degrees for 45-50 minutes or until the apples are soft (you won't hear a crunch with you stab it with a knife) and the crust is golden brown.
Cool for 15-30 minutes before serving.
Serve warm topped with freshly whipped cream, caramel sauce or homemade ice cream.
Have extra pastry dough? Cut out pretty shapes like leaves and place them on the top of the pie before you bake it.