Looking for a tasty dessert to cap off your family’s Thanksgiving or Christmas feast? We have just the dish, one that takes advantage of the tastes of the fall and winter seasons.

About The Rural Seed

Adrienne Wilson, head chef and co-owner of Columbus’ The Rural Seed Restaurant, sent us her recipe for Apple Crumble Pie, a perfect dessert for the holiday season. To sample more of Adrienne’s handiwork in the kitchen, feel free to stop by the Rural Seed Restaurant, which is open for breakfast and lunch Wednesday through Saturday,
as well as for brunch on Sundays. The restaurant is located at 322 E. Mills St., Columbus.
For more information, call 828-802-1097 or visit theruralseed.business.site.

APPLE CRUMBLE PIE

1 sheet frozen pie crust, thawed per package instructions (or your favorite pie crust recipe)

5 large granny smith apples, about 6-7 cups

Zest of 1 lemon, about 1-2 teaspoon

Juice of half a lemon, about 2 teaspoons

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

For the crumble

1 cup rolled oats

1/2 cup packed brown sugar

6 tablespoons all-purpose flour

1 stick cold butter cut into small pieces

INSTRUCTIONS

Heat oven to 400 degrees

Press the pie crust into a 9 inch pie plate, trimming off the excess and crimping the edges. Put in the fridge.

In a medium size mixing bowl, make the crumble topping by combining 1 cup rolled oats, 1/2 cup packed brown sugar and 6 tablespoons all-purpose flour. Toss the ingredients together to evenly combine, breaking up any chunks of brown sugar. Combine the cold butter into the dry ingredients by squeezing and breaking it up with your fingers until crumbs form. Cover with saran wrap and put in the freezer.

Peel and core the granny smith apples. Slice the apples into slices that are 1/8 inch thick and 1 inch long. In a large mixing bowl, toss the apple slices with the lemon zest and lemon juice. Then add in the 1/2 cup granulated sugar, 1/4 brown sugar, 2 tablespoons all-purpose flour, cinnamon and nutmeg. Toss to evenly combine.

Take the pie crust out of the fridge and pour in the apple mixture. The apples should be about 1/4 ­— 1/2 taller than the edge of the pie pan.

Take the crumb topping out of the freezer. Should be very cold and almost hard. This is good. Take a knife or pastry cutter and break up into large pieces. Then, use your fingers to break into smaller crumb pieces, using medium pressure to press into an even layer to the pie.

Place the pie plate on a parchment lined baking sheet to protect your oven if it bubbles over. Bake at 400 degrees for 20 minutes, then lower the oven to 350 degrees and bake for another 35-40 minutes, or until the crumb topping is golden and the pie is bubbling.

Allow to cool for at least 6 hours at room temperature, uncovered. I like to make mine 24 hours in advance, and leave it uncovered on the counter. Serve at room temperature or reheated in the microwave for 45 seconds. Serve with ice cream or whipped cream.

Refrigerate after 24 hours. Will keep in the fridge for 1 week.