This is what you get when you move into my neighborhood.
|Apple Crumb Pie - still warm!|
We recently had a single mom and her son move in across the way from us, so I thought, "What better way to introduce ourselves than to take her a pie?" I had two bags of apple pie filling (homemade, of course!) in the freezer from the fall and a spare refrigerated crust to be used - why not?
This bag of filling was part-Spy, part-Macintosh, with the sugar and spice according to Pillsbury's Perfect Apple Pie recipe. Seeing as I only had one crust, I looked through Ken Haedrich's Pie to find a crumb topping. The oatmeal crumb (page 200) looked good: 1 cup flour, 1⁄2 cup rolled oats, 2⁄3 cup brown sugar, a bit of salt, and cinnamon. I think the recipe calls for 1⁄2 teaspoon of cinnamon; I just shook some in and added ground cloves. Combine with pastry cutter until crumb-y.
The crust and apples cooked for 30 minutes at 400°, then I turned the oven down to 350° and spread the topping over the parbaked filling. As warned in the recipe, this makes a lot of crumb topping; I saved about a cup in the freezer for a future apple crisp. Back in the oven for 25 minutes, et voila!
I hope it tastes as good as it smells. That's the rough part about giving pies away - I don't get to taste them! At least I've still got another bag of filling in the freezer, right?
P.S. - I tagged this as a pantry pie, not because I always have apples around (I've gotten to where I can't stand apples out of season), but because I had frozen pie filling that I made up in the fall sitting in my freezer. I didn't have to make any special plans or shopping trips to throw this together. Just something to think about - if you like a particular pie for which the season is brief, prepare your own filling for long-term storage. Fresh apple pie in March!
Next time - Let's Go Blue(berries)!