Happy Fall, everyone!! Yesterday marked the first day of fall, officially, and I think that calls for an apple pie recipe. This is Parker’s favorite – half pie, half crisp, all delicious. It’s adapted from a recipe that’s been in my family for decades, passed on to my mom from her mom on to me, but I cleaned it up a bit by not using refined sugar. It’s just as good really.
I’m using Sucanat again (for more info, see last week’s recipe) and cutting the butter down from the original recipe, plus using whole wheat flour instead of white flour. Truth be told, I generally believe that if you’re gonna make something like PIE, then just make pie and don’t try to make it healthy (I’m not pretending this recipe is healthy, btw). It’s a treat. But these are just the ingredients I have around my house, so it’s what I used and it worked great. I don’t keep white flour or sugar in my pantry anymore, but if that’s what you have, then use it.
The crisp topping is what makes this pie different. I love a good lattice top too, but the crisp feels like fall and adds a whole new dimension to this pie. When I was a kid, I used to sneak in the kitchen and pick off parts of the crisp topping because it was my favorite part (okay if we’re being honest here, I still do that). It’s so good!
1 pie crust
2/3 cup Sucanat
3 T. whole wheat flour
1 t. ground cinnamon
6 large tart apples, peeled and sliced
For the crumbled topping:
2/3 cup flour
½ cup Sucanat
2 t. cinnamon
½ cup butter at room temperature
1/3 cup oatmeal
Peel and slice apples, set aside. Mix the rest of the ingredients for apples in separate bowl, then pour over apples and mix well. Once apples are coated well with sugar mixture, place in prepared pie dish and set aside.
Combine all ingredients for the crumbled topping and cut butter in with pastry knife (or two forks or roll up your sleeves and mix by hand). Once mixture resembles coarse meal, distribute over top of pie.
Bake at 400 degrees for 30 minutes or until golden brown.