apple crumb pie recipe with graham er crust

Put in fridge while you make the filling. Roll dough and put in standard pie pan, crimping sides down. When ready to roll out crust, let dough sit at room temperature for 15 minutes or so until dough is easily rolled out.Wrap dough in plastic wrap and put in refrigerator for at least 30 minutes or over night until ready to use.Slowly add the water (starting with 3 tablespoons and add more if needed) and mix just until dough comes together. Put all ingredients for the crust, minus the water, in the base of a food processor and pulse in 5 second increments until mixture is crumbly and butter is the size of peas.Nothing beats a slightly warm pie right from the oven but trust me when I tell you it’s just as good and possibly even more satisfying the next morning for breakfast with a cup of coffee. While I usually prefer a double pie crust we opted for a crumble topping this time around and if I do say so myself it was amazing. When we finally did sit down to enjoy our plentiful meal, with a glass of wine no less, it couldn’t have been more satisfying. Late in the afternoon, we pulled the quiche and pie out of the oven, threw the lasagna in and decided to head outside for a quick walk and grab some fresh air. They day flew by as we worked side by side catching each other up on what’s been going on in our lives the past month or so- i.e, we gabbed nonstop for 6+ hours. I’m no longer intimidated and in fact, I welcome the process.Ī few Sundays ago, Heather came over for a day of baking and cooking and we spent the entire day in the kitchen making this pie, a super decadent quiche and a veggie lasagna. But after years of practicing and learning some great tips from my dear friend, Heather, who bakes dozens of pies every summer in her tiny little prep kitchen in the back of the coffee shop she runs, I finally feel like I’m getting the hang of it. It seemed like too tedious of a process and I always felt disappointed because my pies didn’t look “good enough”.

They taste good and no matter what, pie always feels good.įor the longest time, I was intimidated by making pie. My pies are never pretty but that’s not the point. It’s not a quick process and making the pie from scratch takes time and patience. There is something cathartic about rolling out the dough and peeling and cutting all those apples.

But I think what I love the most is the actual process of making the pie. The warm, comforting smell that permeates through the house is also right up there. Obviously eating the cinnamon and sugar dusted apples in a flakey, buttery crust is high on the list. I can’t decide what it is about pie that I love most. No ice cream or whipped cream on top for me I want it straight up as is. The apples are at their best and baking a warm pie is the perfect antidote to the chilly air outside.

I could (and do!) eat it all year long but the fall season is when it really shines. Apple pie is without a doubt my favorite dessert.

Apple crumb pie recipe with graham er crust