For some people Labor Day is a festive weekend, full of cookouts and pool parties and friends and sun and summer fun and blah blah blah blah. Well, I did the cookouts and parties and friends and blah blah blah on Memorial Day and subsequently, on the Fourth of July, so this weekend is going to be a little different.
This weekend, most of my friends are hightailing it out of town to weddings, to lake houses and to see the US Open in New York City (oh no, I’m not jealous, not one bit). The plans that I do have involve eating at restaurants, so I’m not going to be sitting alone in the dark over here or anything, which probably seems un-American…or something.
To channel a patriotic American on this unofficial last summer weekend, I baked apple pie. Three of them to be exact. Though I made the pies for a freelance assignment, I’m going to pretend I baked them because I love our country and wanted to honor our nation…you know…not because I’ll take any excuse to bake multiple pies.
My favorite type of apple pie is Dutch apple, sweet and tangy apple filling underneath a pile of brown sugar crumb topping. This time, I traded half the apples for pears to keep things interesting.
For the Pie
- ½ box refrigerated pie crust (defrosted according to package directions)
- 3 cups thinly sliced, peeled apples (2-3 medium)
- 3 cups thinly sliced, peeled pears (2-3 medium)
- ¾ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup golden raisins (optional)
For the Crumb Topping
- 1 cup brown sugar
- 1 cup all-purpose flour
- ¼ cup butter
- Preheat the oven to 425 degrees F. Line a 9” pie pan with a piece of pie crust, pressing firmly into the sides and bottom then folding any excess dough over the edges of the crust.
- In large bowl, gently mix filling ingredients and spoon into crust-lined pie plate. In a separate bowl, mix topping ingredients and sprinkle atop filling.
- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Recommended: to keep your crust from excess browning, cover the edges of the pie with 2- to 3-inch wide strips of aluminum foil after the first 15 to 20 minutes of baking. Cool completely before serving.