Pies and Crumbles

I am a big proponent of baking things from scratch in almost every case. Home baked goods taste better and are so much more satisfying than anything store bought.  That being said, I do think there are a few exceptions to this rule. One of these is pie crust. My mom taught me how to make Julia Child’s pie crust. And while yes, I do think it is delicious, I really can’t tell the difference between hers and the store bought ones. The focus of a pie is always the filling, and so as long as you have a crust that supports the pie with flaky buttery layers, I don’t think you can go wrong.

That being said, fruit pies and crisps have to be one of the easiest desserts ever.  People love them, they are less sinful than a cake or cookie, and can be prepped ahead of time and baked while eating dinner.

With all of these apples I have right now, I’ve been baking pies and crisps like crazy. Dave and I have almost single handedly put away 3 pies/crumble in the last couple of weeks. It has to be one of the best all around meals.

So now on to the important part of how to make these lovely pies and crisps.

We’ll start off with the crisp…

Ingredients
5-8 apples (this will depend on the size of your apples and your pie pan, but general rule is to fill the pan to just over the top)
1 ½ teaspoons of cinnamon (this can also vary depending on how much you like cinnamon)
2 tablespoons lemon juice
1 cup oatmeal
1/2 cup of brown sugar
1/2 cup of butter, melted
3/4 cup of flour (can use GF flour if you are gluten free)
1/4 cup of almond meal
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees.

2. You want to start by prepping the apples. First, you should peel them and slice them into thin slices. Some people prefer them cut into little square chunky pieces, but I like them better when cut in long slim slices.  Once you have cut up all of the apples, you want to put them in a bowl and mix them with the lemon juice and cinnamon.  Make sure the cinnamon covers the apples evenly. And feel free to add more if need be.

3. You then want to place these apples in the bottom of your pie pan and try to spread them evenly so there are not any gaps.

4. In a new bowl, you want to mix together the oatmeal, brown sugar, melted butter, flour, almond meal, and cinnamon.  Once this is mixed together, you want to use your fingers to cover the apples with the topping. Again, you want this to be as even as possible so there are no holes and so that everything cooks evenly.

5. Now you can place the pan in the middle of the oven and bake for 45 minutes. If your fruit is particularly juicy, you may want to stick a rack beneath the pie pan and put a cookie sheet on it to catch any liquid that bubbles over.

Substitutions: this crisp recipe can be used with any fruit. I grew up eating fruit cobblers for dessert all year long. In the summers we would do peaches or nectarines and then switch to frozen berries in the winter. You can substitute the lemon juice for Grand Marnier with berries and the cinnamon with sugar if you prefer not to mix cinnamon with other fruits.

Half eaten apple cobbler:

Berry cobbler from this summer:

Next up is the pie…

Ingredients
5-8 apples (this will depend on the size of your apples and your pie pan, but general rule is to fill the pan to just over the top)
1 ½ teaspoons of cinnamon (this can also vary depending on how much you like cinnamon)
2 tablespoons lemon juice
2 pre-made pie crusts (I bought the Trader Joe’s box which comes with two)

1. Preheat the oven to 400 degrees.

2. You want to start by prepping the apples again. You are going to do the same thing as with the crips. First, you should peel them and slice them into thin slices. Some people prefer them cut into little square chunky pieces, but I like them better when cut in long slim slices.  Once you have cut up all of the apples, you want to put them in a bowl and mix them with the lemon juice and cinnamon.  Make sure the cinnamon covers the apples evenly. And feel free to add more if need be.

3. Roll out one of your pie crusts and place it in the bottom of your pie pan. You can use your fingers to press down all around the edge to give it a nice design. Then fill this crust with your apples.

4. Once you have done this, you can place the second pie crust on top. I tend not to just place the entire crust on top, but instead to do a lattice design or to use cookie cutters to make small leaves (see below).


5. Next, I use tinfoil and wrap it around the entire edge of the pan to help protect the edges from burning while in the oven. Some people add these half way through, but I find it easier to just do it in the beginning. You don’t need to cover the whole top, just the edges.

6. Now place the pie in the oven and cook at 400 for 40-60 minutes. If you’re in a hurry, you can cook it at 425 for 45 minutes according to some recipes. But I like my crust to be a little less brown, so I prefer to do the lower temperature for longer. If you’re really worried about it browning (or have a super hot oven) you can even cook it at 375 for 60-70 minutes. You’ll know the pie is done when the crust has hardened and is starting to get brown all over. You also want the fruit to be soft, but not mushy.

Now enjoy.

Advertisements

3 thoughts on “Pies and Crumbles

  1. Pingback: It Is Almost Summer Time… | the petite croissant

  2. Pingback: Strawberry Rhubarb Cobbler | the petite croissant

  3. Pingback: Apple Crumble Cake | the petite croissant

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s