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Posted on Nov 25, 2013 | 0 comments

Apple Crumble Pie // The Alternate Turkey-Day Pie

Apple Crumble Pie // The Alternate Turkey-Day Pie



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Here’s another pie option for Thanksgiving if you’re one of those pumpkin-haters (how could you?!).

A classic apple pie with a yummy, crumbly twist.

I have no idea how I stumbled on this recipe the other night, but I did, and as soon as I saw it I knew what the fate would be of the sad aging apples on my kitchen counter.

Just as I was preheating my oven, a friend called. I prepped the entire pie–from making the crust to sticking it into the oven–while on the phone. 30 minutes, tops. It’s easy as pie (sorry, really), and filled the house with that wonderful smell that only comes from the combination of apples, butter, and cinnamon. So perfect for the chilly weather.


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Once it cooled for a few minutes, I brought the whole pie over to the man friend’s house and his roommates swarmed this thing with a fury. Served with some vanilla ice cream, the 3 of them just stood around, eating, intently watching their plates. Not a word was uttered until they were done; they didn’t even bother to sit down.

Afterwards, one of them said to me: “That really seriously hit the spot. That was just what I needed tonight. I’m going to go to bed now.”

And he did, with buttery crumbs still in his beard. *Sigh.*


So, if you’d like a little riff on the same ol’ apple pie this holiday season, give this one a go. It’s simple yet unexpected, delicious, and who the hell doesn’t love a CRUMBLE???



Cinnamon Crumble Apple Pie

Makes one 9″ pie

Slightly adapted from Grandmother’s Kitchen


For the Crust:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 2 to 3 tablespoons cold water

For the Filling:

  • 6 cups thinly sliced peeled apples
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup brown sugar
  • squeeze of lemon juice (optional)

For the Crumble Topping:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1  1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2″ cubes

1. Preheat oven to 375 F. Make the crust: Mix flour and salt in a mixing bowl and cut in butter with a pastry blender (or two knives) until the mixture is the texture of coarse meal.

2. Sprinkle with the cold water one spoonful at a time until dough holds together and just comes away from sides of bowl.

3. Lightly flour a work surface and rolling pin, and roll dough out into a large circle that will fit into–and up the sides of–a 9″ pie dish. Transfer to dish and flute edges.

4. Make the filling: Mix apples, sugar, cinnamon, flour, salt, and lemon (if using) in a medium bowl and toss to coat evenly. Lay in prepared crust.

5. Make the topping: Mix flour, sugars, cinnamon, and salt, then rub in butter cubes with your fingers until they resemble coarse sand. Sprinkle evenly over pie.

6. Bake for 25-30 minutes, or until crust is golden brown and the topping is bubbly and set.

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