Apple Crumble Birthday Pie
When I asked Jake what he wanted for his birthday cake, he said pie. Pie is not normally a May treat, but we made it work.
We had beer for appetizers, hibachi and saki shots for dinner, and apple pie for dessert, it was an eclectic birthday.
I made my own filling (because, again, there's not much pie-making in May) and added my own twist to another recipe.
First, the filling (Originally from Spend with Pennies - but I altered mine slightly).
5 apples cored and peeled
3 tablespoons of water
3 tablespoons of butter
2 teaspoons of cinnamon
1/3 cup of sugar
1 tablespoon of cornstarch
1 tablespoon of water
Melt butter on stove top, add cinnamon. Add apples, sugar and 3 tablespoons of water. Keep on medium heat, cover and cook for 5 minutes, until softened. In small bowl combine cornstarch and water. Slowly add to stove top mixture, folding it in gently. Cook until filling is thick, let bubble one minute.
I let this sit for about an hour, and then I made the pie. Snagged this recipe from Averie Cooks and it was as easy and as yummy as she said it would be.
Caramel Apple Crumble Pie
Apple pie meets apple crumble in this extremely easy and fast pie to make. The pie comes together in less than five minutes of active prep with just a whisk and one bowl. The pie is dense, rich, with notes of cinnamon and plenty of caramel-apple flavor from the caramelized sugars as well as a drizzle of caramel sauce added prior to serving.
1/4 cup unsalted butter, melted (half of one stick)
1 large egg
3/4 cup granulated sugar
1/4 cup light brown sugar, loosely measured
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 Pumpkin Pie Spice
1/4 teaspoon ground cloves
1/4 teaspoon salt, optional and to taste
3/4 cup all-purpose flour
3/4 cup whole rolled old-fashioned oats (not quick cook or instant)
one 21-ounce can apple pie filling (They don't sell this in May in Mississippi, so I made my own.
Pie crusts, top and bottom (I bought a Pillsbury one)
Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don't have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay).
Add the flour, oats, and stir to incorporate. Fold in the apple pie filling. Pour filling mixture into frozen pie crust (I didn't bother pre-thawing it) and lightly smooth filling with a spatula. It's okay to fill pie crust up nearly to the brim; I did and it did not overflow. As insurance, place pie crust on a baking tray so if it does overflow a bit, it won't pool in the bottom of the oven. Bake for 50 to 60 minutes, or until top is crispy and is golden. I baked mine for about 56 minutes and then I took it out of the oven. Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream. I left it out when we were at dinner and heated up in my warmer when we got home and it was perfect.
Pie should be kept covered and will keep in the refrigerator for up to 5 days. We had leftovers after a huge meal at HIbachi!
We also put Lego birthday candles on the cake. This was everything.
All in all, a wonderful day celebrating a wonderful man!