from our tree
By request, here is the recipe I use for apple crumb pie. I can't call it MY recipe for that would imply I created it, it's just the one I use. I will, however, own up to the apple in the picture! Or at least say the tree is mine, or rather that it's in my yard ... Hmm, I have no claim to anything.
OK, I took the picture. With Jeff's camera.
I got this recipe from my mom, the master pie maker. I didn't jot it down precisely, so there's no need for you to do so either. Think of this as a guideline.
Apple crumb pie
Ingredients:
9- or 10-inch pie shell
Filling: apples
1/2 cup sugar (or more, to taste)
3/4 teaspoon cinnamon
Lemon juice, if desired, to taste
Crumb topping:
1/3 cup sugar
3/4 cup flour
6 Tablespoons butter or margarine
Start with enough apples to fill a 2-quart bowl. Tart apples, like granny smith, are fantastic. Peel, core and slice the apples. Sometimes I do this by hand for thicker wedges; other times I run the apples through my peeler/corer/slizer gizmo (actual name).
One change from my mother's recipe is lemon juice. If my apples lean more to sweet or mellow than tart, I splash the slices with the juice, maybe a couple of tablespoons worth.
Toss apples with 1/2 cup sugar and 3/4 teaspoon cinnamon. Place apples inside shell. You want enough apples to form a mound.
Cut 6 Tablespoons butter or margarine into 1/3 cup sugar and 3/4 cup flour with pastry blender to form crumbs. Sprinkle evenly on top of pie shell. (Interestingly, I've made the pie with both butter and margarine and think the latter tastes better!)
Bake 35-40 minutes in 400 degree oven, or until juice bubbles and crust is lightly browned.
Notes: I use only one bowl with this recipe by first making my pie crust, then tossing the apples with cinnamon and sugar before putting into crust, and finally mixing the crumb topping. I place the pie plate on a cookie sheet to catch any crumbles or juice drips. If my crust is browning faster than the pie is cooking, I'll make a shield for the edge with thin strips of foil.
Enjoy!
This might be my last post for a while. I still have lots of ideas, but I need to focus my time and energy elsewhere. Thanks for the ride!
2 comments:
Do NOT, I repeat, do NOT stop blogging! Your photography is so beautiful and poignant and your writing is wonderful. And your apple pie...Golda said it tasted like you picked the apples in the Garden of Eden. We were calling it "nectar of the gods." It was so good! How do you get something that heavenly out of those few ingredients? Like I said, the recipe does me no good. You need skill. Oh, and I looked but didn't find the ipod. I'll ask around.
Only you can decide what takes priority in your life, but isn't blogging like doing family history and journaling? If it's not, all my good reasons for doing it are gone.
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