Harvest season is here.
The seeds that were planted months ago have matured and produced an abundance of crop. It is truly a reward for the patience and diligence a farmer has shown for the crop and I have a great respect for that work.

It also really inspires me to cook more… I believe that making food warms the body, mind, and heart and sharing it with those you love brings everyone closer together. Sunday night dinners have always been important to me, but more so now that we are heading into the fall and things are starting to get busy again.

So I’m starting this season off right with a warm oven and some flour dust.

We always have some kind of apple in the fridge and these bright red apples were the inspiration for this pie, perfect for Sunday dinner. I just love the smell of cinnamon and pecans roasting. Hope you enjoy it as much as I did.

Before we begin, let’s talk about this crust. It’s storebought. Making pie preparation super simple and quick! And I’m all about that.

Happy Harvest season.

For the Apple Pie:

1 store bought pie Crust, room temperature

7 Apples, I just used what I had on hand, fuji, granny smith, gala are all fine.

1 tsp cinnamon

3/4 stick unsalted butter

2 tbsp all-purpose flour

¼ cup water

¾ cup of granulated sugar

For the Crumb topping:

1 cup all-purpose flour

¼ cup brown sugar

2 tbsp granulated sugar

¼ tsp cinnamon

¼ tsp salt

1 stick unsalted butter, room temperature

½ cup chopped pecans.

Preheat oven to 375°F with rack in the middle.

Roll out dough into pie dish and crimp the edges to your liking

Peel, core and slice apples so they’re evenly sliced.

In a saucepan over a low flame, melt butter and stir in 2 tbsp of flour, let come to a simmer and whisk in ¼ cup water, 1 cup sugar and being up to a low boil. Reduce the heat and continue to whisk and simmer for  a few minutes until everything is combined.

Toss your apples with 1 tsp of cinnamon first and then pour over the melted butter mixture. Gently toss and place into prepared crust.

Crumb topping: Stir all the dry ingredients together. Add in room temperature butter and begin to work everything together. I used a fork and mashed everything together until it looked like wet sand. Stir in the chopped pecans. Gently spread over the top of the apple filling.

Bake uncovered at 375°F for 55 minutes or until middle of the pie reaches 175°F. Allow to cool 1 hour before cutting into pie so filling can set.