In the fall, as I would enter my home after a long day at school, I would find my mom at the kitchen table with a big bowl of apples in front of her. She was carefully peeling the apples, then diced them and would place them in a bowl. She would start with one layer and then add sugar, she would repeat with 4-5 layers of apples. I remember just sitting with her and eating the apples from the bowl and I loved the taste with the sugar. We knew that she was making either a pie, a crisp, or applesauce. Every year, at this time of year, when days are getting shorter and crisper, I can still smell the apple pies baking in the oven and the images keep replaying in my head.
When I had my own kids we went apple picking. I love the feeling of picking an apple from the tree and to choose the best ones. The kids enjoyed climbing on the wooden ladder to help us fill big bushels of apples. When we lived in BC we did not get a chance to pick our apples but last year we visited family in Québec and we did. It felt so great to spend an afternoon in an Apple Orchard in Mont St-Hilaire.
Back home I made applesauce and crisps, one of my family's favorite dessert. But today I have decided that I should mix two apple desserts that I like into one. I made an apple pie topped with an apple crumble mix. It turned out to be so delicious and quick using frozen pie shell. I used Paula Red apples because that's the variety that the farm stand close to my home was selling.
Do you make apple desserts in the fall? If so please share your favorite recipes.
1 x 9in Tenderflake pie shell, defrosted at room temperature
4 cups apples, peeled and diced
2 tbsp sugar
1/2 tsp cinnamon
1 cup oats
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter, melted
1/2 tsp cinnamon
1- Preheat oven to 375F.
2- In a bowl mix all ingredients of the crumble with a fork, set aside.
3- In a bowl mix the apples with the sugar and cinnamon. Fill the pie shell with the apples.
4- Sprinkle crumble topping on top.
5- Place the pie on the lowest rack.
6- Bake at 375F for 50 minutes. Let rest at least 30 minutes at room temperature before eating. Serve with vanilla ice cream.