Well, the day is drawing to a close, but the activities continue in full effect. Certainly tummies are full, shoulders are sunkissed and arms and legs are getting bathed in bug repellant as families and friends gear up to grab some grass and watch some fireworks.
We had a leisurely day in these parts. We went for a walk, M and C scooting and biking as the Hubs and I took turns motoring V along on her push trike. We had out cook-out at lunch time: hot dogs, hamburgers, Salsa Fresca and chips. V napped, we lazed about before embarking en masse to Target for a sprinkler and then Whole Foods for some yummy dinner bites.
I can never leave Target without coming out with more than I went in for. I know I’m not alone in that, but why? Why does that always happen? The Hubs is immune to Target’s siren song, but when we went into Whole Foods, he turned into Paul Prudhomme. As our cart filled with fruits, veggies, cuts of meat and fish, he quipped, “We’re going to feel this in our whole wallet”. Oy! Never go grocery shopping hungry. You come home with stuff you know you shouldn’t be eating (Hello, bakery bag of snicker-doodles. Nice to see you, quart-sized container of chocolate dotted trail mix) and/or come home with more food that you have room to store. Yes, those are cherries and grapes are just going to squat in the sink until we can find some real estate for them.
Dinner was a smorgasboard of options. Shrimp grilled two ways for M and C. Pizza for V. Crabcakes and Baja Crab bites for the Hubs. Steak and fries for me (who’s a happy girl?). As for dessert? I had my eye on some cupcakes at Whole Foods — you can’t go wrong with cupcakes, but in an unmatched feat of strength, I left them behind. We’ve got Cherries, grapes, watermelon, strawberries. Add some ice cream or cool whip, and you’ve got a yummy, relatively health after dinner option that touches on patriotic.
Of course, it doesn’t get any more American than apple pie. While I didn’t whip one up for today, just thinking about it has given me a taste for that crumbly, butter, sweet goodness.
Happy Independence Day, y’all!
Cinnamon Crumble Apple Pie
Crust (personally, I use a storebought crust)
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1/2 teaspoon apple cider vinegar
- 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 2/3 cup sugar
- 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Vanilla ice cream
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
Mix all ingredients in large bowl to coat apples.
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.