Apple Crumble

Apple Crumble

It’s coming up on the busiest day of the year at work. We had company for the weekend. I didn’t make pie dough. I was tired. I meant to pick up some pears. But instead came home with a half bushel of Black Twig apples.

So what did I do? I found a pastry lined pie plate in the freeze, chunked up enough apples to fill it, stirred spices into some brown sugar. Preheated the oven to 450°, piled the apples into the shell, dumped the spiced sugar on top of that, and into the oven. After it was in the oven, I mixed the crumb topping. After fifteen minutes, spread the crumb on top of the apples and reduced the temp to 350°. It baked till bubbling and the pie had a nice color.

Easy. As. Mother-F’ing. Pie.

Pie Crust: 1/4 of Stella Park’s Blitz Dough

Crumble: Oat Crumble from Kate McDermott’s Art of Pie (as used on the Peach-Plum Pie)