I’ve made about 12 apple pies/tarts in the last 2-3 years, and I cannot even explain the apple nirvana that I experienced in my mouth with this one.
Michael had a work party last night and we were asked to bring dessert. We decided to bring my Uncle Sam and Aunt Amy’s life-changing cherry almond pie and then an apple pie. I looked through some recipes I had and decided to try combining some to come up with something really amazing.
There. Are. No. Words.
Seriously, I can’t think of a word delicious enough to name this pie.
The apple pie was gone within 5 minutes of its unveiling. There wasn’t a slice or crumble left. The cherry was also almost finished (there were about 2 solid slices left), but that apple was GONE. Michael turned to me mid-bite and said “when our kids talk about Mom’s apple pie, THIS is the pie they’re going to mean.” I think he’s absolutely right. I don’t think I’ll rely on another recipe again.
Try it! Please. You WON’T be disappointed. Unless, of course, you have a fatal allergy to apples. If you do, please don’t eat this. Although, you’d be in flavor heaven…
Note: You absolutely don’t need to make your own pie crust. I’m just sort of strange that way and love making homemade crust. I have an unbelievably flaky and light recipe if anyone’s interested.
6-7c peeled, sliced Granny Smith apples (this took me about 5-6 apples)
1/4c white sugar
1/4c brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/2c quick oats
1c brown sugar
1/4 tsp salt
Make pie filling by combining apples, flour, sugars, salt, cinnamon, and vanilla. Pour into pie shell.
Assemble crumble topping by dicing butter into tiny cubes, and combining with brown sugar, flour, oats, and salt. Combine well (I use a pastry blender for about 1-2 minutes) and sprinkle over apple mixture.
**don’t press or squish down the topping. It will be the tallest pie you’ve ever made, but the apples soften and shrink down in the baking process. Everything will be fine.
Place pie on a baking sheet (to prevent having to clean your oven in case of spillage).
Bake at 350 for 55-60 minutes.
Feel free to serve with vanilla ice cream and caramel sauce.