I can hear it already. “But Kate,” you say, “it is August. Why are you posting pie recipes?” Well. That is because it is August and while I love my darling children so very much, tomorrow is the day that they go back to school and while we greatly enjoyed our time together this summer, right now, they are basically plotting each others’ murders over things like one brushing their teeth while the other one is in the shower. I posted about this on my Instagram story the other day, but we are at Threat Level Midnight. What is Threat Level Midnight, you ask?

Well, in the world of The Office, it is the name of the fictional screenplay that Michael Scott wrote about him being secret Agent Michael Scarn.

But for me, it’s when things get so out of control that the only term to describe them is Threat Level Midnight. Let me be very clear that I love my kids very, very much and we have spent most of our summer enjoying our time off. I’ve loved having them around and I will miss them when they go back to school. Let me also say that I realize my limits as a mother and that a homeschooling situation would never work for me (or for them.)

Back to Threat Level Midnight. For instance, on this mid-August day, every single laundry basket I own (7…7 laundry baskets) is filled to the brim, and the washing machine is also currently running. Because laundry is at Threat Level Midnight (both day-to-day laundry and because of a situation we shall refer to as the Schmed Schmug Schmituation of 2018.) The fighting. The late bedtimes. The eating out. The fact that the TV remote is missing and I didn’t get to watch Parks & Rec after they went to bed last night because it could not be located. The hours of YouTube that have been watched over the last 3 weeks. These are just a sampling of things that are Threat Level Midnight status at my house. And, really, I suspect that as summer comes to an end, lots of you are in a similar situation, so there is only one remedy.

Pie.Crumb Topped Apple Pie from Our Best Bites

Pie in August. Buttery, crumbly, apple-y pie. Because Pie in August is a promise of fall, when everyone is in school and your bathroom sink isn’t filled with soap bubbles from people using, like, 10 pumps of hand soap and your kitchen sink isn’t filled with every plastic Ikea cup you own.

To get started, preheat your oven to 350.

 

Combine flour, brown sugar, oats, salt, and chopped pecans in a small mixing bowl, Crumb Topped Apple Pie crust and topping ingredients from Our Best Bitesthen add the melted butter. Pack 1 cup of the mixture into a measuring cup and set it aside;

Crumb Topped Apple Pie topping in a measuring cup from Our Best Bites

gently press remaining mixture into a 9″ pie plate.

Crumb Topped Apple Pie in pie pan from Our Best Bites

Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it’s baked.

In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place 3 sliced, peeled apples in the pie crust.

apples in Crumb Topped Apple Pie from Our Best Bites

After sugar/water mixture has come to a boil, pour the hot mixture over the apples.

pouring syrup mixture over apples in Crumb Topped Apple Pie from Our Best Bites

Sprinkle reserved crumb topping over apples

and then place the pie plate on a baking sheet.

Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.

Crumb Topped Apple Pie from Our Best Bites

Serve warm (if you can)

Crumb Topped Apple Pie from Our Best Bites

with a scoop of vanilla ice cream

Crumb Topped Apple Pie from Our Best Bites

or a dollop of sweetened whipped cream.

Crumb Topped Apple Pie from Our Best Bites

 

But really. This is August Pie. So eating it cold is still going to be pretty amazing.

 

Crumb Topped Apple Pie from Our Best Bites

Print
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Crumb-Topped Apple Pie


Description

This crumb-topped apple pie is a cross between a pie and apple crisp–always a crowd pleaser!


Ingredients

2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla


Instructions

reheat oven to 350.

Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9″ pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it’s baked.

In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.

Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.


37 comments

  1. I have been craving a crumb apple pie all day… this does not help! Besides, can you believe I don't have a pie plate?! It's on my Christmas list. Along with a pastry cutter. And quite a few other kitchen items. 🙂

  2. Does the leftover pie need to be refrigerated? Not that I'm planning on leftovers 🙂 but I'm donating a pie to a correctional facility for Thanksgiving and they only want ones that need immediate refrigeration.

    Can't wait to try it – looks delish!

  3. Thank you for the lovely apple pie! I love the toppings, I just wanted to add that I sometimes use a lovely bit of cassia and cardamon for an interesting kick to the old tradition.

    Another idea is bits of chocolate under the crust for a sinful addition. At least, that is how my wife likes the crumble made. I am sure it would translate well to this recipe as well. LOL

  4. Eek, Jen, thanks for catching my mistake! How could I forget the apples in the recipe, lol?? Anyway, it's 4 c. of thinly sliced baking apples, which ends up being about 3 medium apples.

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