With a weekend full of sick kiddos, we had the rare experience of not leaving the house for two full days. Weekends usually seem to fly by with busyness–but not this one. I have to say it was enjoyable, being required to stay home and be together as a family. And I also had lots of time to spend in the kitchen, which always makes me happy. 😉
Yesterday afternoon I was reorganizing the freezer and discovered two pie crusts I’d made several months ago when I was trying out these mini apple pies. Earlier this week I purchased several pounds of organic apples on sale. So you can guess what we had for dessert last night!
I don’t typically use a recipe when I make apple pie and it usually comes out pretty good. But I think yesterday’s apple crumb pie was the best yet (and Eric agreed!) I used more honey and less sugar than normal, and I also added ground ginger to the apple mixture.
Apple Crumb Pie
1 unbaked pie crust
6-7 cups peeled, thinly sliced apples (I used Cameo apples, but any type is fine)
1/4 c. flour
1/2 c. brown sugar
1/3 c. honey
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. ginger
1/8 tsp. salt
1/3 c. rolled oats
1/3 c. flour
2 T. brown sugar
2 T. melted butter
Preheat oven to 375 degrees. Place sliced apples in a large bowl; mix in flour, brown sugar, honey, spices, and salt until evenly coated. Place pie crust in a pie pan; spoon apples into crust. In a small bowl, mix together ingredients for crumb topping. Sprinkle topping evenly over the apples.
Cover top loosely with foil and bake 25 minutes at 375. Remove foil and bake another 15-20 minutes or until golden brown.
Serve warm with vanilla ice cream and/or whipped cream. (If you were eating this at my house, I’d also offer you a steaming cup of black decaf coffee.) 🙂