Apple-Berry Crumb Pie

The agricultural fair was Saturday. Josie's pie took fourth in the youth division. Four places paid ribbons. She got a white ribbon. She was thrilled. She brought the pie back home — they let you take your pie back — and we ate a slice each. It was excellent. She has already declared she will enter again next year. I said, "You will."

I turned 46 Monday. Dave made me breakfast. The kids made me cards. Gayle gave me a copy of her handwritten pie crust recipe, framed. I cried.

Drove Wednesday-Thursday, an Omaha run.

Amber starts her sophomore year at UNK in two weeks. She will still work part-time at the shelter. She has found an apartment off-campus with Lindsay — no dorm this year. Small, two-bedroom, close to the social work building. We will move her the weekend of August 19.

Book two at 62,000 words.

Sunday: big family dinner. Eight people — all six of us, Gayle, Eli. Pot roast and all the trimmings. Gayle ate a full plate. She is stable. She is stable. She is stable. I will keep saying it until the world changes.

After Sunday’s pot roast and that whole full, loud, good table — eight people, Gayle eating a full plate — it was still Josie’s pie I kept thinking about. The way she set it on the counter when she got home, careful as anything. It was excellent, and a white ribbon at a real agricultural fair is nothing to dismiss. This apple-berry crumb pie is the one she made, and I’m putting it here because Gayle gave me a framed pie crust recipe this week and it turns out pie is the whole story right now.

Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min | Servings: 8

Ingredients

1 unbaked 9-inch single pie crust
3 cups peeled, cored, and thinly sliced baking apples (about 3 medium; Granny Smith or Honeycrisp work well)
1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, or blackberries)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
Crumb Topping:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small pieces

Instructions

Preheat oven. Heat oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edges. Refrigerate while you prepare the filling.
Make the filling. In a large bowl, toss together the sliced apples, berries, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated. Let stand 5 minutes.
Make the crumb topping. In a separate bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold butter pieces and work them in with your fingertips until the mixture clumps into coarse, pea-sized crumbs. Do not overwork.
Assemble. Pour the fruit filling into the chilled crust and spread evenly. Scatter the crumb topping over the fruit in an even layer, covering it fully.
Bake. Place the pie on a rimmed baking sheet to catch any drips. Bake for 50—55 minutes, until the topping is deep golden and the filling is bubbling at the edges. If the crumb browns too quickly, tent loosely with foil after 35 minutes.
Cool. Transfer to a wire rack and cool at least 1 hour before slicing. The filling sets as it cools.

Nutrition (per serving)

Apple-Berry Crumb Pie — The Ribbon That Made Her Beam