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Apple Streusel Pie

October 30, 2013


Apple_Streusel_Pie_3
First things first, a little bit of business to discuss. A number of you have requested that I make my recipes easily printable. Ask and you shall receive! Recipe will now be formatted so you can print recipes without having to print the entire web page. Enjoy!

If you look closely at the photos of this apple pie, you’ll notice that the edges are not crimped perfectly. There are spots where I had the right amount of dough and spots where I was a little short and didn’t have the amount needed to properly crimp the edge. The perfectionist in me absolutely hates that.

After making two pumpkin pies that tasted amazing but had crusts that were less than bakery perfect, I decided to really devote myself to making a pumpkin pie that looked pretty enough to be in a magazine. We had Joe’s co-workers and their wives over for dinner last Thursday and, selfishly, I wanted my pie to look perfect. In all my effort to make the perfect looking pie crust, I committed the cardinal sin of pie making: I totally over-worked the dough.

I’ve been known to be a harsh critic of my own cooking, but I’m not exaggerating when I say that it was the toughest most inedible pie crust I’ve ever baked. Joe noticed. I noticed. I’m pretty sure a couple others at the table noticed, too, considering plenty of crust went uneaten at the table that night. Looking back, it’s pretty funny. At the time, I was mortified.

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I really wanted to apologize right then and there to everyone at the table for my terrible pie crust. I make my living as a food editor, for goodness sake! I develop and test recipes every single day. This rookie mistake? Totally unacceptable. But instead I bit my tongue and didn’t say anything, letting the moment pass and dinner conversation carry on. Maybe our new friends did discuss my crappy pie crust in the car on the way home. But I have a feeling they probably didn’t give it much thought, and certainly less thought than I did.

My grandmother was one of the best pie bakers around. Every fall she would make dozens of apple pies with apples from her farm and store them in the freezer for her kids and grand kids to enjoy throughout the year. One hallmark of her pies was the fact that they weren’t the prettiest pies. In fact, you might say they were a little homely. But what my grandmother lacked in finesse she made up for in flavor and texture.

Thinking about her delicious pies, imperfections and all, gave me the motivation to get back in the kitchen after my crust failure and enjoy baking this Apple Streusel Pie without the need to make it look perfect. Sure, it’s a heck of a lot less pretty than my pumpkin pie at our dinner party, but I can assure you it tasted a whole lot better.

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Apple Streusel Pie
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
  • 1 recipe Pastry for Single Crust Pie (your favorite recipe)
  • 6 cups peeled, cored and thinly sliced aples
  • 2 tablespoons butter, melted
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ to 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Streusel Topping
  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons butter, melted
Instructions
  1. Heat oven to 375F. Unroll pastry crust into 9-inch pie plate. Flute edges, if desired.
  2. In large bowl, toss together the apples and melted butter. In small bowl, combine sugar, flour, cinnamon and nutmeg. Add flour mixture to apples and toss until well combined. Transfer mixture to pastry-lined pie plate.
  3. In medium bowl, combine oats, flour, sugar and cinnamon. Toss until well combined. Add melted butter and work together with your hands until combined and only small clumps remain. Sprinkle on top of apples.
  4. Cover pie with aluminum foil. Bake 20 minutes. Remove foil, bake 40 to 50 minutes more or until crust is golden brown and apples and bubbly and baked through.

Happy Baking!
Madison

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14 Comments

  • Reply Cindy Germann October 30, 2013 at 3:20 am

    While I certainly believe there’s a place for picture-perfect food, I love your story about your Grandma’s pies. I think there are a lot of things in life that can become more beautiful when we let them be real instead of perfect.

  • Reply Julie @ Running in a Skirt October 30, 2013 at 11:33 am

    What a beautiful pie- it looks so good. I’d say it’s “Rustic” and delish!
    What plugin or application did you add to make your recipes
    print like that? I’ve been getting the
    same request.

    • Reply MadisonMayberry November 1, 2013 at 12:44 pm

      Hi Julie! I used the Easy Recipes plug-in for WordPress. It was SO super easy to install, although I was worried about it. If you have any questions, just shoot me an e-mail!

      • Reply Julie @Running in a Skirt November 1, 2013 at 4:44 pm

        Thanks Madison! I’m going to give that one a try.

  • Reply Katherine Kelly October 30, 2013 at 12:47 pm

    I love the new print the recipe option – it’s perfect. Also? I love the imperfect look of your pie in the photos above. For some reason, it looks homemade and homemade pie is always better than anything else. šŸ™‚

    • Reply MadisonMayberry November 1, 2013 at 12:43 pm

      Thanks for your sweet comment, friend! Happy you and I are on the same page about imperfect pies!

  • Reply Liz @ Tip Top Shape October 30, 2013 at 12:55 pm

    Having a kitchen snafu is one of my worst nightmares when I entertain! This pie looks delicious. I love the twist on regular old apple pie. Great recipe šŸ˜€

  • Reply Mom October 30, 2013 at 1:22 pm

    It is such a coincidence you posted about mom’s apple pies. Just this past weekend I cleaned the chest freezer in the basement and at the bottom was one of mom’s pies. It had been frozen too long to bake and eat. As I was removing the pie from mom’s Corning Ware blue-flowered pie plate, I both teared-up and smiled looking at the’homely’ crimped edges. I will never forget the taste of her home-grown apples in those flakey pie crusts and I will always remember the aroma of love baked into each and every one. Sweet, precious memories of a wonderful woman.

  • Reply DessertForTwo October 30, 2013 at 4:36 pm

    I have done this with biscuits! I wanted perfect photo-worthy biscuits. And perfect they were. But also: perfectly inedible.
    It happens to the best of us. You’re still an amazing cook, I just know it šŸ™‚

    • Reply MadisonMayberry November 1, 2013 at 12:42 pm

      Gah, the things we food bloggers do out of vanity and wanting something to look perfect, right?! šŸ™‚

  • Reply Stephanie @ Girl Versus Dough October 31, 2013 at 3:38 pm

    I love that story about your grandmother and her pies. It’s true — some of the “homeliest” looking foods are the most delicious. And good for you for even making a from-scratch crust — I usually chicken out and just buy the storebought ones! šŸ™‚

    • Reply MadisonMayberry November 1, 2013 at 12:44 pm

      I don’t believe it! You, the queen of dough, buy store bought?! šŸ™‚

  • Reply Alisa Link November 1, 2013 at 7:27 pm

    A tip I learned from the Iowa State Fair to get the perfect apple pie is to add more apples than you really think you should…. and then add some more! I like the crust and the crumble best… but the judges scolded me for having a half-filled pie. I usually stick with 8-10 apples.

  • Reply Urban Wife November 7, 2013 at 3:32 pm

    I just love streusel topping!! So the fact that this pie has it, is amazing. Pinning!

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