Apple Pie

This is a sponsored post, all thoughts and opinions are my own

Apple pie is the BEST. Well maybe not the BEST, but it is typically voted the most popular dessert in America. Why? Probably because we have a copious amount of apples and we Americans sure know how to make said copious amounts of apples into tasty treats. The tastiest of all said tasty treats is the apple pie.

But apple pie has been done. Everyone makes it, in fact you can literally walk into a McDonalds and walk out with a warm flaky apple pie creation that would satisfy your apple pie jones.

Now apple crumble pie? That’s unique. Crumbles are literally the best thing to happen to pies, they provide this buttery sweet almost shortbread like consistency to the top of the pie. On top of that, they kind of absorb the juices from the pie filling so you have this sort of unholy dessert alliance working together .

For this pie, like all my pies, I did not make the crust. I used Wholly Wholesomes pie crusts, the cool thing about their stuff is that there isn’t really any bizarre ingredients that you have to second guess yourself about. It’s pretty much all normal stuff which lets me eat a little easier. In doing my research for this dish, I read Food Lab’s article on how to make the best apple pie. 

Food Lab if you’re not familiar is probably the best place on the internet to find a comprehensive explanation of why their recipe is the best way to prepare that dish. For apple pie, they recommend soaking the apples in hot water first for about 10 minutes. Why? I’ll let the fine folks at Food Lab explain:

Obviously the one that was cooked more should come out softer, right? Wrong!

Well, really, it depends. Cook a pot of apples on the stove too hot and indeed, they’ll eventually break down into apple sauce. But cook them more carefully, and a pretty awesome thing happens: an enzyme naturally present in the apples will convert the pectin in the cell walls into a heat-stable form, very much like curing the cement mortar in between the bricks and allowing them to fully harden

So there you have it, apple cement. Sike. But seriously this made the apples so delicious and crisp, we couldn’t stop eating this pie.

Recipe – Apple Crumble Pie

Ingredients

Filling

3 or 4 Peeled and Sliced Apples (quarter inch)(Golden Delicious, preferably)
4 Quarts of Boiling Water
2 Cups of Sugar
2 Tsp. Cinnamon
1 Tbsp. Vanilla
2 Tbsp. Corn Starch

Pie Crust
1 Wholly Wholesome Pie Crust (9″)

Crumble topping

• Boil your water.
• Put your sliced apples in a very large pot or bowl.
• Pour the boiling water over it and let it sit for 10 minutes
• Drain the apples.
• Make sure their dry, then transfer to a large bowl and add all of the other dry ingredients in the filling to it.
• Let it sit for about 10 minutes.
• If you have extra water once it’s sat for a little, just spoon out the apples.
• Transfer the filling to the pie shell.
•  Prepare your crumble topping, melt the butter in the microwave. Mix all your dry crumble topping together, then add your butter. Mix it together and put in the fridge and let it sit for about 20 minutes. Then take it out, break it up and cover your pie with it.
•   Place the pie on a baking sheet, and then bake for 50 minutes until top is golden brown at 350F
•  Allow it to cool and enjoy!