fall calls for apple pie!

My sister is going to be ecstatic when she sees this post is a recipe 🙂 Sorry, Kike, I won’t make this a series, though!

Autumn is over the long leaves that love us,
and over the mice in the barley sheaves;
Yellow the leaves of the rowan above us,
And yellow the wet wild-strawberry leaves.

W. B. Yeats

Fall is here! And I’m announcing it as if I’m your first news about it, but I’m just so happy in fall! Especially when I can explore the fall recipes! So, this one is an apple crumble pie I made for my neighbor (and somehow managed to get enough extra batter to make muffins!)

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Down below are the ingredients and the measurements, but my philosophy is to measure by heart (maybe that’s why I had extra batter, but I don’t mind :D).

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Apple crumble pie

For the sliced apple filling:

3 medium to large apples
⅓ cup (66 g) soft brown sugar
½ tablespoon ground cinnamon

For the crumble topping:

¼ cup (50 g) soft brown sugar
⅓ cup (66 g) granulated white sugar
1 ½ cups (180 g) all-purpose flour
¼ teaspoon salt (if using unsalted butter)
1 teaspoon ground cinnamon
½ cup (113 g) butter (melted)

For the batter:

2 finely grated apples
1 ¼ cups (150 g) all-purpose flour
2 tablespoons (16 g) cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup (150 g) soft brown sugar
2 large eggs (room temperature)
½ cup (100 g) neutral-flavored vegetable oil (e.g., canola oil)
¼ cup (70 g) Greek yogurt (at room temperature)
1 teaspoon vanilla extract

Recipe

Preheat the oven to 160°C (320°F) with the fan on. Grease or line a 22 cm (9-inch) cake tin.

Peel all the apples. Cut three of the apples in half, remove the cores, and slice them into thin slices (about 2–3 mm thick) or dice them into small cubes.
Grate the remaining two apples and set them aside for the cake batter later.

Sliced Apple Filling:

In a bowl, combine the brown sugar and cinnamon. Mix well, then add the sliced apples. Toss thoroughly until all the apples are evenly coated with the sugar and cinnamon mixture. Set aside.

Crumble:

In a bowl, combine the soft brown sugar, granulated white sugar, flour, salt, and cinnamon. Mix until well combined.
Then add the melted butter and mix again until well combined. The crumble should resemble thick, coarse crumbs. Set aside.

Batter:

Sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg into a bowl. Mix until well combined and set aside.
In a large bowl, combine the soft brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla. Mix until smooth.
Add the grated apples from earlier (including all the liquid they have released) and use a spatula to fold them into the wet mixture until well combined.
Finish by adding the sifted dry ingredients to the wet mixture and mix until just combined. Don’t mix too much! Stop as soon as you can no longer see streaks of flour running through the batter.

Assembly:

Pour the batter into the prepared tin. Spread it out evenly, then gently tap the tin once against the work surface to remove any large air bubbles.
Arrange the sliced apples evenly over the batter, making sure to leave behind any excess liquid that has collected at the bottom of the bowl.
Finish by evenly distributing the crumble over the top of the apples. It may seem like a lot of crumble, but be sure to use all of it!
Bake for about 45 minutes. Test if the pie is ready with a wooden toothpick (some moisture or cinnamon from the apples is perfectly fine).
Let the pie cool in the tin for 10 minutes before removing the sides of the tin. Let it cool for another 20 minutes before transferring to a serving plate or cake stand.

Bon appétit!

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I used sweet apples (don’t know the exact variety), but I think I’ll try the sour ones next time, as those work wonderfully in baked recipes. They give that tangy flavor that mixes perfectly with spices, and have the right balance of sweetness.

Also, I ended up using 3 apples for batter, and 5 for filling. I just had that many, and used them all. Next time, I would switch the ratio and put more in the filling, leaving the batter a bit thinner. This works fine, too, but that’s how I’d like it more.

Another thing: serve with vanilla ice cream!

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Ajinkya, let me know if you try this one!

Okay, thanks, bye!

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