Apple Crumble Pie with Shortbread Crust – Oh Yes I Did

I was feeling quite guilty being too tired to make a market stop after high-tailing it to Costco this morning.  I don’t have German chocolate and a German Chocolate Cake is what I make my husband every year for his birthday.  That is, for the last 13 years I have made a German Chocolate Cake on or near March 3rd.  Guilt.  Puuuure guilt.  So I looked at my loot from Costco and decided I’ll make a pie .  God knows I can afford to use a few apples out of the 20 pack of organic Fuji’s I just bought.

Ummm, I really don’t want to make a pastry crust though.  I want it sweeter, maybe a bit more decadent.  Afterall, I am trying to make an apple pie on equal playing grounds with a German Chocolate Cake.  What made me think of shortbread is beyond me.  Who ever heard of an apple crumble with a shortbread crust?

(Rhetorical question thank you very much)

So we came home, I built a fire (it’s cold outside!) and while the kids played Lego’s I went to work.  Here is what I came up with.  After my 5th peeled and sliced apple I wondered if I made too much filling.   It overflowed so much I was afraid my crumble would crumble.  But alas!  It stayed true to form and came out a champ.

(I am currently eating my second piece as I write this)

‘Tis sweet.  Oh, but not too.

‘Tis decadent.  Hmm, but not too.

‘Tis delicious.  Completely.

It ain’t no German chocolate, but it’ll do.

Happy baking friends!

Ingredients

For the Shortbread Crust:

1 cup unbleached flour
2 tablespoons brown sugar
1/2 cup butter, cold & cubed
1 teaspoon salt

Apple Filling:

8 cups apples, peeled and thinly sliced
1 tablespoon lemon juice
3/4 cup brown sugar
2 tablespoons granulated sugar
1/4 cup flour, unbleached or all-purpose
1 teaspoon ground cinnamon
1/4 teaspoon salt

Crumble Topping:

1 cup rolled oats
1/3 cup brown sugar
3/4 cup unbleached or all-purpose flour
1/2 cup butter, cold & cubed
1/4 teaspoon salt

Preparation

Shortbread Crust:
Preheat oven to 375 degrees F.  Combine flour, brown sugar and salt into a food processor, then add the cubed butter.  Pulse until the butter is pea-sized.  Press into a 9″ round pie dish – deep dish preferred.

Apple Filling:
Stir the ingredients together and pour over the unbaked shortbread crust.

Crumble Topping
Combine all of the ingredients in a food processor.  Pulse until the butter is pea-sized.  Spread over the apple filling.
Place in a preheated and bake for 55-60 minutes, or until bubbly and golden brown on top.  Remove the pie from the oven and allow to cool slightly before cutting.  Serve warm with vanilla ice cream.

High Altitude Adjustment

• None

Compost

• Apple peels and cores
• Juiced lemon

Recycle

• Butter wrappers

Reuse

• Plastic bags fruit came in