this is one of those recipes i have been meaning to share with you but i never got to photograph a piece of the pie. this pie usually gets devoured before i can grab the camera.
alright - i lied. the reason i never get a photograph is because i am too busy eating it! this time i got a picture of the last piece.
this pie is the best of two worlds - good ole fashioned apple pie and apple crumble. i have used many different kinds of apples in this pie but my go-to is granny smith. it is a good tart apple that holds up well when baked. the next time i make it i am going to do a mixed apple version.
i changed the crumble topping a bit from the original recipe. i added oats because it just doesn't feel like a crumble without it. i also added lemon zest and orange zest to the filling. i got this idea from ina garten and i never make an apple pie or apple crumble without it.
cinnamon crumble apple pieadapted from
Bon AppetitFilling3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar - i go a bit shy of this, closer to 1/2 cup
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 lemon, zested
1 orange, zested
1 tablespoon freshly squeezed lemon juice
pinch of freshly grated nutmeg
Topping1/2 cup all purpose flour
1/2 cup old fashioned oats - not instant
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Use your favorite recipe for pie crust.
Here is my favorite. Position rack in center of oven and preheat to 400 F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:Mix all ingredients in large bowl to coat apples.
For topping:Combine the first 5 ingredients in large bowl. Add chilled butter cubes and cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Sprinkle the topping over and around apples.
Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).
Reduce oven temperature to 350 F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Cool until warm, about 1 hour. Serve with ice cream or creme fraiche.
If you enjoyed this recipe, please consider leaving a comment and/or
subscribing to the feed
to have future recipes delivered to your feed reader.
these carrot cake cookies almost converted me from a pumpkin lover to a
carrot cake lover. yes, they are that good. the cookie itself is soft
and moist - yet strong enough to hold up as a sandwich cookie. i added
more spice to the mix because that is how i roll. i think it is a major
improvement over the original recipe. i usually could leave the frosting
out of the equation but in this case - the frosting makes these
cookies. the cookie itself is not very sweet and the creamy sweetness of
the cream cheese frosting balances out the cookie with the perfect
amount of sweetness to compliment the spices in the cookie. these carrot
cake cookies would be the perfect picnic or backyard barbecue dessert. 
i love the idea of using rice krispies in a cookie. i have adapted the
recipe a bit by adding toffee and cinnamon but i think the rice krispies
are what make them special. the cookie itself is crisp but the middle
is still chewy. the toffee melts the perfect amount to be chewy but
still hold that toffee texture i love. ever since i made 
these cookies are INCREDIBLE! i am not exaggerating - they are
perfection. the crispy cookie and the white chocolate would be amazing
on their own but the addition of the sea salt - oh my! the salty crunch
on top makes these cookies one of the best i have ever made.Session dataSession data 
these peanut butter and jelly bars fit the bill perfectly. not only are
they simple to make - you can easily double the recipe for a large
crowd. i need my peanut butter to be chunky - the smooth stuff just
doesn't feel like peanut butter to me - so i substituted chunky for
smooth. any kind of berry jam will work great and for those of you
grape jelly fans - that would work as well. i added a bit on honey to
the batter and honey roasted peanuts to the top because i think peanut
butter and honey are naturals together. 
the mixed apple pie was probably one of my favorite pies i have
made because each apple was so different - different flavor and
texture. they combined perfectly. the all butter pastry crust was flaky
and i had a lot of fun making up the top crust. i have done lattice - i
have done full crust - i have done crumble topping. i wanted something
special this time. i took the top crust and cut out circles with a
biscuit cutter and overlapped the circles. it looked like a flower. i
will be using that one again - it makes a traditional pie new again. 
this cake met every expectation i had and then some. i used a different
recipe for the cake because i have one i love and the baked recipe makes
a three layer cake which i thought was overkill. i made everything else
from the baked recipe. this was not an easy cake for me to make as i
seem to be cursed when it comes to caramel but it was worth all the
effort. the balance of the sweet & salty flavors is perfection. the
cake itself is pure decadence but with fleur de sel and caramel it puts
it into a whole other world.
i get why people love these brownies and i am sure they are equally
fabulous on their own but i am telling you they are a little slice of
heaven when marbled with a cream cheese swirl. i upped the amount of
espresso powder and decreased the sugar by a bit because i do that in
most recipes. both adaptations worked really well and i think they
enhanced the deep chocolate flavor in these brownies. 
