Can you feel it? It’s Fall. It’s here. Gone are the days of the 9 PM sunsets and mornings wearing short sleeve shirts and flipflops. Turn off the air conditioners and pull out the jackets. Because the cooler weather is here to stay. Can you smell it? I can’t pinpoint where that Fall smell comes from, but I do know it’s there. Something to do with the leaves falling from the trees and the dry, crisp air, I think. So, pull out your pumpkin and spice-scented candles. Get this pie in the oven and let the whole house fill with the comforting aroma of sugar, cinnamon and apples.
It’s time for pumpkin cappuccino and Octoberfest beers. The Halloween costumes are already lining the store aisles. Apples are fully grown and ready for picking out at the local farms. And, every year, we head out to Becker Farms to pick a bushel of apples for pie making. Except this year, because of our wacky spring weather, only 10% of their apple crop grew. So, while pick-your-own apples weren’t an option, we still headed out there to snag some of their pre-picked McIntosh apples. Let the pie-making begin.
This is the same apple pie recipe that my Mom has been making for years. Except, unlike her, I make my own crust. But, you could absolutely swap out homemade for store-bought. This has been my mother’s approach to pie crust for years (to my Grandmother’s dismay), and I promise that every slice is still promptly gobbled up.
Do you even need me to sell you on how perfect apple pie is? Very simply one of the best all-american desserts around. And this variation, with the oat crumb topping, is my favorite. It’s like a delicious cross between apple pie and coffee cake. Using plenty of cinnamon, sugar, and butter. It is the best ending to any meal and a great beginning to any day. I love how the juices from the apple combine with the granulated sugar to form a syrup that coats the bottom layer of crust. So, while the crust is flaky and crisp, it’s also sugary and soft. And, who doesn’t love a crumb topping? The crunch adds a complementary texture to each apple-sogged bite. And, it’s lot easier than the whole lattice crust method, and still looks just as lovely on the plate. Add a scoop of vanilla ice cream, and settle in to Fall.
Shared with Crazy for Crust’s Pi Day Pie Party!