A few weeks ago it was my father’s birthday, and as he always requests an apple pie instead of cake, that’s what I baked. But I love trying new things in the kitchen (plus one of my sisters is dairy-free) so I baked a Shortbread Crumble Apple Pie, instead of my Ultimate Caramel Crumb Apple Pie. I’ll share the recipe for a version of the pie with butter, but if you’re vegan (or dairy-free), just replace the butter with shortening, like I did for my dad’s birthday pie.
I always prefer a crust make with shortening AND butter, as shortening gives it that flaky texture (as does vinegar or vodka), but butter gives it that flavour that I love. But like I said, either fat is fine — you do you, boo!
Now, let’s get into the recipe, and then I’ll tell you all about my Christmas/holiday baking plans! (Oh, funny story, one of my sisters has been coming over to our place a lot to help with the baby recently, and has taken to sticking her head in the fridge to see what yummy things I’ve been making. I’ve had to warn her off certain things: “Don’t eat the fruitcake, I’m aging it for Christmas. And don’t eat the candy cane bark, that’s for some hostess gifts. Oh, and the butter cookies are for baby’s pediatrician, and the chocolate-covered oreos are for my cookie tins….” She deliberately doesn’t keep a lot of sweets at her place, so it’s temptation city when she comes over to my place. I ended up giving her a bag of Danish butter cookies. They did not last 12 hours. Is she my sister or what?)
So, pie. Let’s!
Apple Pie with Shortbread Crumble
This apple pie can be made vegan or not, as you can use butter or vegetable shortening in the crust. I like the butter version best, but the vegan version is also sure to be a hit! I mean...pie!
- 3/4 c. flour
- 1/3 c. butter
- 1/3 c. sugar
- 2 tbsp. sugar
- 1 tbsp. flour
- pinch clove and nutmeg, each
- 1 tsp. cinnamon
- 10 apples
- 1 pie crust recipe (link in recipe notes)
Mix first three ingredients together to form the shortbread crumble. The mixture should be slightly crumby. You can mix it together with a fork, a pie crust mixer, or your fingers (I've done all three).
Peel, core, and slice the apples, and mix with the remaining ingredients together (except for the dough, obvs).
Roll out the dough to line a pie plate. I like to crimp the edges, but you can also use the tines on a fork to make an impression on the edges.
Pour the seasoned apple mixture into the pie plate, mounding in the middle.
Sprinkle the shortbread crumble mixture on top.
Bake in a 375 degree oven for 60 minutes. The pie is done when the apples are forkably soft, and the crust is golden brown. Let cool slightly and enjoy!
I always recommend this pie crust recipe -- you can replace the vodka with vinegar if you want, but...why? 🙂
Welp, it’s that time of year, when my baking ramps up along with my waistline, as I think of and try to bake All The (Yummy) Things. This year my baking is a little scaled back, what with a new baby and all, but I’m still managing to get in some delicious things. I made my usual White Chocolate Candy Cane Bark, several iterations of Ginger Cookies (vegan and low-gluten), plus Fruitcake, and Danish Butter Cookies. I still have lots of candy canes left, so I might try baking a batch of Candy Cane Redux Cookies. And I’m thinking of making some Lemon Meringue Tartlets to celebrate the New Year with. And possibly some Chocolate Chunk Whipped Shortbread to go with it. But this is all assuming baby develops a napping schedule and lets me get some baking in! Because this new mummy wants to get some eating in! Actually, just like last week, I’m typing this while baby is napping on me. Parent life, amirite?
p.s. – I was just googling some of my past Christmas/holiday-themed recipes, and came across my Peppermint Patties recipe. OMG, I totally have to make that one soon! I recommend it HIGHLY! Much easier than you’d think!
Next Post: I’m thinking I’ll share my Chicken Noodle Soup recipe. I’ve made it into a super-easy version, so that even a beginner cook can make it.
Linking Up at Meal Plan Monday!
Oh my! That is quite a large amount of baking to do with a new baby. You are a superwoman.
Yes. I AM a superwoman! 🙂
Kidding, I kid! I’m lucky in that I’m a very quick baker, and can easily toss something together, plus as long as the baby is either being held by my MIL temporarily, or I’m doing baby-wearing, then I can actually accomplish quite a bit in a short period of time. I use the time that I’m sitting and nursing to plan out things in my head, so that when I get some free time I can quickly whip around and get stuff done. Plus, I’ve learned that I can get a blog post up while the baby naps on me (as long as I’ve written down the recipe and done the photography prior), which is a big help! I might be slightly contorted while typing, but eh, nothing’s perfect! 🙂