Happy Fall to you and your family!Fall is such a beautiful time of year in Michigan. Every September my husband and I take our girls apple picking. This year was no exception, although when we arrived at the orchard, there were signs that warned us of the shortage this year due to the drought. We didn’t let they stop us. We still ventured out to see if we could find our favorite “Empire” apples, and we were pleasantly surprised by a huge abundance of Empire (other apples were not so fortunate). You can see in this picture how bountiful these trees were.
Apple picking is a great way to spend some quality time together.
Not to mention a tasty one!
We always end up picking way too many apples so we usually share them with family and friends.That brings me to this apple pie recipe…This recipe is my recipe that I have tweaked over the years and my family & friend’s often ask me to make them one, or they have made several themselves because it is such an easy pie recipe. What makes this pie so easy is the crust which is made in the pie plate, and there is no rolling involved. I think my Dad has already made one this year, and we shared this pie with some special neighbor friend’s last night.
Don’t miss out on “Tom’s apple pie review” at the end of this post (he is hilarious).
One more thing…this is a “Dutch Apple Pie”…I have always preferred the crumbled topping rather than another crust on top. If you prefer the double crust, just double the crust recipe 🙂
1/2 cup canola oil
1/4 cup skim milk
1/2 teaspoon salt
1 1/2 cups all purpose flour
7-8 tart apples pealed and sliced (I used Granny Smith & Empire for this pie)
1/2 teaspoon grated lemon zest (a key ingredient)
1 teaspoon lemon juice
2 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon
dash of salt
(most recipes call for nutmeg…I purposely leave it out)
1/8 cup sugar
1/2 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon ground ginger
1/4 cup butter (1/2 stick, cold)
Cool Whip (my favorite is the fat free version in a tub)
*Preheat oven to 400.
Mix all “crust” ingredients together into pie plate. You can double it (I did not) for an extra thick crust.
Mix with spoon until you can shape it into a ball with your hands (happens pretty easily and quickly).
Press dough out and up sides of plate with fingers to desired thickness.
Make a pretty crust top with a fork, or pinching it with your fingers.
Set aside and mix together “filling” ingredients from above in a large bowl.
Pour onto crust…it’s okay if it over flows. (try the apples here…soooo good!)
Prepare topping by combining together the “topping” ingredients from above. You can use a fork if you don’t have a pastry blender.
When mixture is crumbly enough for you…load up that pie!
Pop that beauty into the oven for 50-60 minutes.
Mine took 50 minutes. (watch closely…put tin foil on edges if they are getting too brown)
Your house will smell like Autumn the entire day afterwards…
Serve warm, with a big dollop of Cool Whip. (some people enjoy a chunk of sharp cheddar cheese on the side as well…they go quite well together. Don’t forget the milk.
Our dear friend’s Tom & Karen came over for a visit last night and had a piece of pie…
they are such wonderful folks and we are blessed by their friendship.
Tom makes us all laugh and Karen is a doll. Tom enjoys the pie so much, that he offered to write a review. Great idea Tom!
“Had apple pie at Julie’s and it was fantastic. It was hot out of the oven and had a big dollop of whipped cream. It was really good, love it. I was thinking of pie jacking what was left, but Rick had his guns close, so I thought better of that idea. All you people out there. Just ask Julie and she will make you a delicious apple pie and deliver it to you.” ~ Tom
See what I mean? He’s a funny guy. He’s joking of course about the delivery service, but if you really want me to make you one, sure! Just let me know! 🙂
Here’s what she shared with me:
[first make pie crust recipe from above]
For the filling, 1 cup water, 3/4 cup sugar, 1/4 cup cornstarch, 6 cups sour cherries, pitted. In a large saucepan, combine water,sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in pitted cherries. Cool to room temperature then use right away or store in the refrigerator.
For the crumb topping, I took about a half cup of flour, about 1/3 cup of sugar, half cup of oats and 1/4 stick of softened butter, combined and sprinkled over the top. (I threw it together so the measurements are approximate.)
Bake 350 for 55 minutes or until crust and topping is golden.
Little did I know, Sue has her very own blog.
You can find more info on the cherry pie from Sue here:
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