Who doesn't love warm apple pie on a cool fall night? And this pie, adapted from my grandmother's recipe using crisp, tart Granny Smith apples, is one of the reasons why fall is my favorite season.
Previous Autumn recipes include Fall Vegetable Soup and Apricot and Pecan Scones.
Pastry for a single-crust deep-dish pie
1/2 cup sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples
Prepare pastry for single-crust pie.* Place in pie plate, trim, and crimp edge. In a large mixing bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices and toss until well coated. Put mixture into prepared pie plate. Make crumb topping (below).
1 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup butter
1/4 cup caramel ice cream topping
1/2 cup chopped pecans
Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 for 25 minutes.
Remove foil and bake 25-30 minutes more, or until top is golden. Remove from oven. Drizzle with caramel topping and pecans. Cool on wire rack and serve with ice cream!
*Maisie Bloom's authentic British recipe for homemade pastry dough is fool-proof and delicious. Definitely worth a try.