Apple Crumb Pie

Fran, really kindly, sent me an apple pie recipe that you can read here. But because I had a few connection problems with my  computer, I couldn’t get his recipe…so I promise to make it next time.
I had a look to my cookbooks, and remembered of the one I had bought only a few weeks ago, recommended by Sweetnicks,  Tate’s Bake Shop Cookbook.

The other day, my sister, bought me already made pastry, to make it a little easier for me, and well because I’ve been dreaming of it for a few months now, and because it’s a rainy day and it’s cold, I just thought it was a perfect occasion.

I’ve always had a little of envy about the American baking custom. Here in Spain it’s quite different; for an “aperitivo” or for a  “caña y tapa”  we are perfect, but we are not too keen on baking. (you can see my previous post) ;)
There are very little patisseries, with really good cakes and pies, and they are usually owned by english, americans or northern europeans...the spanish bakeries, use lots of creams and fat, and it's quite imposible to find simple muffins, with chocolate chips, banana or blueberries, even the croissants, they are like really big but empty in the heart,so when you touch them, they deflate....

Anyway, I'm really happy with the results, and for sure it will become a must at home.

Here comes the recipe:

 Apple Crumb Pie, Tate's Bake Shop Cookbook, pag.92

1 unbaked pie shell (you can use Fran's recipe for this one)

 Apple Filling

1/3 cup granulated sugar 2 tablespoons flour 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 4 apples, peeled, cored, and sliced 1 tablespoon lemon juice

 Crumb Topping

1/2cup flour 1/3 cup sugar 4 tablespoons salted butter, chilled

Preheat the oven to 375ºF

 To Make The Apple Filling:

Combine sugar, flour, nutmeg and cinnamon in a small bowl. Add this spice mixture to the apples and toss the ingredients together. Spoon the apple mixture into the prepared shell. Sprinkle the filling with fresh lemon juice and set aside.

 To Make The Crumb topping:

Combine the flour, sugar and butter in a small bowl. Using a pastry blender, mix the ingredients until they are crumbly. Sprinkle the crumb topping evenly over the apples.
Bake the pie for 1 hour or until the topping is golden. Remove the pan to a wire rack to let it cool. Serve the pie with vanilla ice cream,if desire.

 * if you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for a traditional apple pie

Hope you enjoy it! I did!

 

Comments

[Kristine]

WoW!!!!!!!!!!!!!
looks yummy!!
I love it!!!

[Paz]

This looks very mouthwatering. I plan on trying this and Fran's recipe. I'm glad this came out well for you! Oh, Angelika, may I accompany you and Tattum to these coffee houses?

Paz ;-)

[angelika]

Tattum, that looks delicious - and the kind of cake I am always keen on (being a most regular visitor to my site you already know about my love-affair with tarts ;-)) But if you like to have a WIDE choice regarding cakes you really have to come over to Vienna, I will be highly glad to accompany you on your way through Vienna's famous coffee houses.... Besos, angelika (and gino - a "sweet" also...;why do they always write about dogs loving MEAT, ok, ok, if there is nothing sweet around...)