Search

When you buy items from the Amazon links below, we get a small percentage of the sale. That helps us fund the site. And we like you a lot.

  • The Smitten Kitchen Cookbook
    The Smitten Kitchen Cookbook
    by Deb Perelman
  • Baked Elements: Our 10 Favorite Ingredients
    Baked Elements: Our 10 Favorite Ingredients
    by Matt Lewis, Renato Poliafito
  • Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion
    Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion
    by Alice Currah
  • The Pioneer Woman Cooks: Food from My Frontier
    The Pioneer Woman Cooks: Food from My Frontier
    by Ree Drummond
  • Bouchon Bakery
    Bouchon Bakery
    by Thomas Keller, Sebastien Rouxel

Entries in crust (1)

Saturday
Mar132010

cinnamon crumble apple pie


Let's talk pie.

I want it. Pretty much every waking moment. I think of pie as less of a dessert and more of a lifestyle choice. Some people have dogs. Or run. Or have a pied-à-terre in Paris. I have pie.


Unfortunately, I can't make a pie crust to save my life. I have tried repeatedly. My mom makes a great crust. She showed me how to do it. I failed. I followed the America's Test Kitchen recipe with vodka in it (bonus points for that). Failed. I tried the pie crust from the Baked cookbook. Failed. It's either too thick, too thin, or too warm while rolling it out and the butter melts, killing any flaky life left in it. Forget crimping the edges, that ribboned edge of crust poking above the edge of the pie plate. I think there's a gene for crimping, and apparently I am recessive.

Karen, however, makes a glorious cinnamon crumble apple pie. It is perfection, crust included. Heavy on the apples without cloying sweetness. A crunchy topping that makes you wonder why anyone would ever want a double crust. A test of a great pie for me is if I want to eat it for breakfast the next day. Whenever she makes it, I can promise I know what I'm eating in the morning.

I know it's almost Spring. But today's chilly and rainy, reminding me that March hasn't flipped the switch quite yet. And I really hope I'm having pie for breakfast tomorrow...

(Hint - if you are a recessive pie crust maker like me and you live near a Trader Joe's, get their frozen pie crusts. I'm not hating them at all.)


Recipe | cinnamon crumble apple pie [via epicurious.com]