Good morning, friends!
With our autumn baby around the corner, I wanted to get in some fall things before we’re too tied up and tired to do much of anything (except soak up her presence!!) The weather has cooled down and the air has that smell and perfect crisp to it. I’ve been loooving it so much. First activity on the list: apple picking. I always joke that I must have been a gatherer or forager in my past life because I love it so much. Berries, peaches, apples… doesn’t matter. Give me a basket and a field of fruit and I’m content.
We visited Narrow Lane Orchard – if you are local, this is a must for yourself or family. They also have peach/nectarine picking in the summer and even blackberry picking. When we went, I was really excited to see that they had a few blackberry bushes around that weren’t picked over. Literal heaven on earth – they were so sweet and juicy. Nature’s gems.
But back to the apples – I grabbed quite a variety, including Honeycrisp, Macoun, Liberty, McIntosh, Courtland, and Gala. For 1/2 peck bag, it cost only $10.
This recipe was inspired by the recipe on the pie crust label, but I modified slightly to my own personal preferences. That’s the best part about apple pie – lots of options!
Recipe
OVEN: 350 F
BAKE TIME: 1 HR + 15 MIN
You will need:
FOR PIE:
- Vegan/Gluten-free pie crust (I love this one by Wholly Wholesome)
- 5 medium apples, assorted
- Juice from 1/2 lemon
- 1/2 cup cane sugar
- 1 tbs ground cinnamon
- Dash of: ground nutmeg + ginger
- 1 tbs cornstarch
- 2 tbs Earth Balance butter
FOR CRUMBLE:
- 2 tbs Earth Balance butter
- 1/2 cup brown sugar
- 1/2 cup ground rolled oats (I used my bullet to grind up quickly)
To make:
- Preheat oven to 350 F.
- If you are using a pre-packaged pie crust like me, take out of freezer and allow to thaw while you prep filling.
- Core, peel, and cut about 5 medium apples into thin slices and toss in a large bowl.
- Add juice from 1/2 lemon to apples, along with sugar, cinnamon, nutmeg, ginger, and cornstarch. Toss together until well-combined and all slices are covered in sugary goodness.
- Add filling to pie crust. Then, diced up two tbs of butter and place randomly on the top of the filling.
- For crumble topping, add butter, brown sugar, and ground rolled oats to a small bowl. Using your fingers, blend together until a crumble forms. It should resemble slightly wet sand. If it is too wet, add more ground oats. Sprinkle ontop of filling.
- Place pie in the 350 degree oven for about an hour, or 1 hour and 15 minutes. Basically, until apples are soft and crust is golden brown. I kept checking on mine to make sure the crust wasn’t burning!
- Allow to cool before serving.
I promise you, this recipe is so quick and easy. I cannot wait until our baby girl is old enough to bake with me – this is the perfect recipe for it. I hope you try and enjoy! xx bianca
