Classic deep-dish apple pie flavored with cinnamon, ginger, and a pinch of allspice and topped with brown sugar crumbs.
Here we are, catapulting headfirst into summer. The days are hot, my hair is the size of a small planet, our tiny air conditioning unit is installed, and all I can think about during the day is sitting outside and reading a book.
This can mean only one thing: the 4th of July is right around the corner.
When presented with this month’s 12 Bloggers theme, I could think about one thing and one thing only, practically to the point of obsession:
Apple pie. Deep-dish apple pie. Deep-Dish, Crumb-Topped Apple Pie. <–There we go.
And so, while many of my fellow 12 bloggers were channeling their inner Barbecue Pit Master, I was dreaming up the pie that I would chow down on after stuffing myself with picnic foods.
Here we go:
1.) Use 2-3 types of apples. I think a lot of people immediately reach for Granny Smiths, given their reputation for holding up well during baking, but I typically use no more than 2-3 Granny Smith apples in my apple pies.
I tend to like a mixture of Granny Smith, Golden Delicious, and Jonagold apples, which is exactly what I used here. These are all relatively crisp apples, so they hold up well through baking, but they all have different flavor profiles that lend a more complex flavor to the finished pie.
2.) Season cautiously. We aren’t making cinnamon pie, we’re making apple pie. From the taste of many apple pies, that seems to be a common misunderstanding, so I just thought I would clarify.
Yes, we are going to use cinnamon to flavor our pie, but we are also going to use some ground ginger, which gives the pie a nice little “oomph” but is still mellow enough to let the flavor of the apples shine through, which is precisely our end goal: Apple pie with a hint of cinnamon and spice.
If you need me, I’ll be over here licking the pie plate clean.
Make sure to check out what my 11 fellow bloggers made this month:
- Sparkling Raspberry Lemonade from Mom Endeavors
- Homemade BBQ Sauce from BetsyLife
- Apricot Crumble In A Jar from The Rebel Chick
- 4th Of July Marshmallow Pinwheels from Home Cooking Memories
- Grilled Corn With Honey Mustard Butter from A Little Claireification
- Grilled Pineapple & Watermelon Fruit Kabobs from A Night Owl Blog
- Strawberry Rhubarb Lemonade from Bless This Mess Please
- Veggie BBQ Sliders with Slaw from Million Moments
- Mac & Cheese Cups from See Vanessa Craft
- Popsicle Rockets from Around My Family Table
- Caesar Burgers from Plugged In Family
Deep-Dish Crumb-Topped Apple Pie
- 1 9- inch deep-dish pie crust
- 4 pounds assorted apples approximately 8 apples
- 1/4 cup flour
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
For the crumb topping:
- 3/4 cup flour
- 1/2 cup brown sugar
- Pinch of salt
- 5 tablespoons unsalted butter melted
- Preheat oven to 375 degrees.
- Peel, core, and slice the apples. Place in a large bowl with the flour, sugar, lemon juice, and spices. Stir to combine.
- In a medium bowl, stir together flour, brown sugar, and salt for the crumb topping. Drizzle in the melted butter; combined with a fork until crumbs form. Set aside.
- Place pie crust in a 9-inch deep-dish pie plate. Carefully pour in apples, arranging to mound up in the middle (they should mound up quite a bit). Carefully place crumbs on top of the apples, pressing lightly on the sides so they stay in place.
- Place pie on a rimmed baking sheet. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until crust and crumb topping are golden and the juices are bubbly. Allow to cool completely before cutting and serving.
2 to 3 types of apples?! This is genius! Different flavors, different textures, bangity BOOM, pie! I like that we’re not making cinnamon pie. Too much cinnamon’s a real buzz kill. Can we sit outside, read a book, and enjoy a deep dish apple pie??
LOVE how classic and all American this pie is! It is so gorgeous and looks delicious!
I am always up for a good, warm piece of Apple Pie! I am sure any pie you make is out of this world! 🙂
I could eat apple desserts all day long and this pie looks just fabulous <3!
I adore the mix of different apples- there are so many varieties I find that I like the qualities of some over others for pie. Some are too mushy, some to tangy- this seems perfect!
I am a big fan of apple pies! Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
Amazing Apple Pie! I’ve got to try this recipe! 🙂
Oh my! This looks amazing!
This pie looks incredible!!
I love Crumb Topped Apple Pie, thanks so much for sharing your recipe with Foodie Friends Friday party this week. I’ve pinned and shared.
We look forward to seeing you soon with another delicious recipe.
Can’t. Speak. Just. Want. Pie. YUM.
Oh now you are speaking my language: PIE! I love apple pie and will have to try your recipe! It looks amazing!
I am pretty sure pie is my real love language. 🙂
There is nothing better than apple pie…NOTHING!
This is a seriously gorgeous apple pie. I love the tips. For some reason I’ve never used a mixed variety of apples in my pies. I have no idea why (I needed a genius like you to tell me Stephie!). Anyway… it’s winter here now so it’s perfect apple pie season. Cold, wet, grey and dismal. I am going to make this gorgeous crumble-topped wonder over the weekend and devour it with a huge jug of vanilla custard. Yum xx
That’s my girl. xoxo
Looks amazing!! I haven’t made many apple pies, so I really appreciate your tips (especially the cinnamon one).
I couldn’t make this exactly as written, but it was excellent none the less! Yummy!
Just made your delicious deep dish apple pie looks so good. Can’t wait to taste once it’s done.