The women on Mom’s side of the family have a long, rich history as pie bakers. So when my cousin’s daughter, who’s a freshman at the nearby university, called to say she and her boyfriend could come for supper tonight, pie was the only possible choice for dessert.
Tessa offered to help cook, so we’ll make chicken tetrazzini when she gets here. But the casserole bakes at a lower temperature than the pie, so the pastry went into the oven this morning. It’s been sitting on the counter all morning, filling the kitchen with a fruity aroma that reminds me of the warm days last fall when Mom and I sliced and froze the apples.
On this cold day, the promise of an evening with loved ones just beginning their life adventures and homemade pie for dessert takes the bite out of winter. With the forecast calling for frigid temperatures again this weekend, maybe you could use an apple pie, too. Here’s my favorite recipe.
Crumbtop Apple Pie
6 cups apples, peeled, cored, and sliced
1/4 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Filling: Place apples in a large bowl. Combine dry ingredients in a small bowl until well-mixed. Stir into apples. Pour into an unbaked, 9 inch pie shell.
Topping: Mix together 1/3 cup brown sugar, 1/2 cup flour, 3/4 cup oatmeal, and 1/4 teaspoon cinnamon. Cut in 1/2 cup softened butter until mixture is crumbly. Sprinkle over pie filling.
Bake at 425 degrees for 15 minutes. Turn oven down to 400 degrees and bake for 40 – 50 minutes until filling is bubbly. Place on a wire rack to cool.
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