By Miriam Szokovski, Chabad.org
It’s apple season, which means it’s prime time for all kinds of apple desserts, like this apple pie.
I used sweet red apples, but if you prefer a more tart apple pie, you can definitely use green ones.
Because we’re using a premade crust, that definitely cuts down on the prep time.
You’ll need to peel and dice the apples and toss them with the sugar, spices and lemon juice. That goes into the pie crust, and gets topped with the crumble mixture.
While that’s baking, you can make the strawberry sauce. I find the strawberry sauce gives this dessert a refreshing kick, but if you prefer, a sticky caramel sauce would also be delicious.
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Pie Ingredients:
3 red apples
¾ cup sugar
1½ tsp. cinnamon
½ tsp. ginger powder
¼ tsp. kosher salt
½ lemon, juiced (approx. 2 tbsp.)
1 graham cracker pie crust
Crumb Topping Ingredients:
6 tbsp. flour
6 tbsp. sugar
6 tbsp. rolled oats
½ to 1 tsp. kosher salt
6 tbsp. butter/margarine
Strawberry Sauce Ingredients:
1 lemon, juiced (approx 3–4 tbsp.)
½ cup sugar
1 cup sliced strawberries
Directions:
- Dice the apples and toss with the sugar, cinnamon, ginger, salt and lemon juice. You can also add some lemon zest for extra flavor. Pour the apple mixture into the pie crust.
- To make the crumb topping, mix the sugar, flour and oats together. Cut the butter into small pieces and sprinkle over the dry mixture.
- Using your fingertips, work the butter and the dry ingredients until it becomes crumb-like.
- Sprinkle the crumb topping over the apples and bake at 350° F for 45–50 minutes.
- To make the strawberry sauce, place all ingredients into a saucepan over very low heat. Cook until the sugar dissolves and the strawberries let out their juices, approximately 15 minutes. Blend and refrigerate until ready to serve. Sauce will thicken in the fridge.
- Serve each slice with a dollop of whipped cream (or ice cream) and a drizzle of strawberry sauce. Apple pie can be served warm or cold.
- Store in the refrigerator.
