It all started because the grocery store ran out of Apple Pie the day before thanksgiving. Obviously, no thanksgiving dinner is complete without Apple pie, so I decided to give it a whirl. This is the second one I made. The first one I clearly was not paying attention (I have a newborn and almost 3 year old y’all) and I read the recipe that called for lemon zest and put lemon extract instead. A whole tablespoon of it. Sean liked it but he’s weird. My tastebuds were throughly confused.. Is this Apple? Is this lemon? ANYWAYS. I ran to the store grabbed another bag of apples and started over. Holy moley this is good! And easy!
Pillsbury pie crust
8 cups peeled, cored, thinly sliced apples (about 6 apples)
1/2 cup sugar
1/4 cup flour
1/4 tsp cinnamon
Small splash of lemon extract (optional)
1/2 cup softened butter
1 cup flour
2/3 cup brown sugar
1 tablespoons sugar
- Preheat oven to 400 degrees
- Line pie tin with crust. Pinch edges to create small tents.
- Take 3 cups of cold water in large bowl, dissolve 1/2 teaspoon of salt in water, set aside.
- Peel, core and slice apples into thin pieces. (I used my apple cutter and then cute those pieces into 3-4 more thin slices.)
- Toss apples in salt water, let sit for 3-5mins. Rinse & drain water. (I did the apple “bath” in 3 sections as I sliced)
- Combine filling ingredients. Toss apples in mixture until fully coated.
- Pour apples into pie tin, focusing Apple to center of tin.
- Combine softened butter, flour and brown sugar. Mix together with a fork to create your crumble topping. Spread evenly on top of apples. Sprinkle 1 tablespoon sugar on top.
- Bake 45-55 mins (until nice and golden brown)