Let me start by making your stomach ache for a slice of this heavenly apple pie recipe. Are your cheeks filling up with saliva? Do you wish you could pick off that bit of crumble that has fallen to the side? Look at those chunks of tender apple suspended in the brown sugary glaze, reclining on the thin and tender buttery pie crust. The crumble topping with fresh heavy cream baked right in, will make you think you’re eating an apple crumble with melted ice cream. I’ll let you in on something right now before you run off to the store.
- Buy enough ingredients to MAKE TWO PIES!
The first pie will be history after one meal. If you’re family can manage to restrain themselves to save half of the pie for the next dinner, they will no doubt race through that dinner just so they can be first to get the next slice. I’ve seen it happen. You should have see me go. I’ve never eaten so fast in my life. ;D
Okay, now one note on my use of the word ‘organic’ in this recipe. The apples, the fresh heavy cream, and butter used in the crust were as close to organic as I had on hand. I have no idea where someone finds organic cinnamon, nutmeg and brown sugar. As for organic flour, I haven’t come around to buying it. It’s not easily available to me and I honestly forget that it exists. I used the term ‘organic’ in the recipe because my apples were organic. So I didn’t lie, but I want to be clear that I couldn’t make the entire recipe strictly an organic one. If you have all the organic ingredients on hand, then you know what to do. Enough said.
FIRST THINGS FIRST, PIE CRUST MADE FROM SCRATCH
I’ve already written to you about making pie crust that won’t let you down. Go ahead and measure out enough ingredients for two 10-inch crusts. Even if you don’t plan to make two apple pies, you’ll have an extra crust ready for the next time. Go here to print off the pie crust recipe…
HERE’S ALL YOU NEED TO FILL
ONE 9-inch PIE
- 3/4 cup light brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 6 cups thinly sliced pared organic apples
- 2 tablespoons butter
Crumble Topping Ingredients
- 1 cup all purpose flour
- 1/2 cup firm butter
- 1/2 cup packed brown sugar
Cream Topper for the Topping
- 1/2 cup heavy cream
HEAT OVEN TO 425ºF.
Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples.
Turn into pastry-lined pie plate.
MAKE THE CRUMBLE TOPPING
Mix and press together, using just your fingers, until all the flour and sugar are absorbed into the butter and there are large flat flakes.
Use the crumble to cover the entire pie.
Tuck the over lapping pie crust under to make a nice ridge. Later on, right before the pie is finished baking, you’re going to pour heavy cream over the top. It’s a good idea right now to make the crust sit up high on so it can keep the cream from spilling out.
Make a foil pie ring to keep the pie crust from burning during baking. You can remove it 15 minutes before the pie is finished baking. Baking the crust until it is golden brown.
BAKE the pie 40 to 50 minutes, until the juice begins to bubble through.
Five minutes before all the baking is complete, slowly pour 1/2 cup fresh heavy cream over the top of the pie. Return to oven for 5 minutes.
Allow the pie to cool down to a warm eatable temperature before serving.
You’re ready to take your first bite.