APPLE CRUMB PIE
This simple Apple Crumb Pie is a my grandmother's recipe and a family favorite. While it certainly isn't one of those super impressive mile-high apple pies with homemade pate brisee (you know, crust) it is a downright delicious pie despite its humble looks.
Year after year, my family has made this pie for many a holiday feast, and the recipe has been requested countless times from friends who have tried it. There's just something so comforting about the rich, buttery crumble and the way the tart apples shine through, that it is hard to find fault with this sweet little pie.
You could certainly argue that this looks more like a crumble or a crisp than a pie, given how it simply refuses to hold its shape when sliced, but you'd be mistaken! This fruit-filled dish has a crust and therefore (in my calculations) it is a pie. This is no ordinary, fickle, roll-it-when-it's-cold-and-hold-your-breath pie crust. No my friends, this is an oil pie crust, which means you can just mix it up and smash it into the pie dish.
Another thing that makes this apple pie so darn delicious is the way we cut the apples into thin slices. I grew up with one of these crazy old-timey contraptions that peels, cores, and spiral slices apples and in my opinion there is no better way to prepare apples for a pie. Once the apple has been processed on this thing, all you have to do is quarter the apple.
There are only a handful of desert recipes that I reach for again and again and this apple pie recipe is one of them. Maybe it's the nostalgia of it or perhaps it's how simple it is to throw together, but I think it's that pure, homey taste that keeps us coming back for more.
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