Fuji apple season brings reason to celebrate on the farm here at Eckert’s! Fuji apples continue to gain in popularity each year thanks to their crunchy, sweet bite. I was thrilled to announce the start of our picking season this week on KTVI Fox 2 news with Randi Naughton. Randi loves to cook so she made the topping while I sliced the apples… ultimate baking teamwork! This pie is a cinch to make if you start with an Eckert’s frozen pie shell. I am a big fan of our frozen pie crusts because they are made with lard and they taste just like my Grandma B’s homemade crust. Since I used Fuji apples in the recipe, I cut back the sugar from my usual crumb pie recipe. If you are making this pie with tart apples like Jonathon or Granny Smith, follow our full sugar version of this recipe in the Eckert Family Fall Cookbook on page 59.
Once the apples are sliced and sugared, add the topping and follow the baking directions below! I knew my pie was a hit because I didn’t leave the FOX 2 news room with a single crumb in my pie pan!!
Come pick some Fuji apples this fall and give this scrumptious pie recipe a try!
Eat well this Fall, Angie
- Fuji Apple Crumb Pie
- 5 cups Fuji apples, sliced and peeled
- 9″ unbaked Eckert’s pie shell
- 3/4 cup sugar, divided
- 1 tsp. ground cinnamon
- 3/4 cup all-purpose flour
- 1/3 cup cold butter, cubed
- Preheat oven to 450 degrees. Arrange apples in the bottom of the pie shell. Crimp crust as desired. In a small bowl or jar, combine 1/4 cup sugar with 1 tsp cinnamon and sprinkle over apples. Mix remaining 1/2 cup sugar and flour in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture become crumbly. Sprinkle crumbs over apples. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 minutes.