The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back each week for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
It’s that time of year again! Everyone with gardens and fruit trees are overwhelmed with produce. For me, last year, it was zucchini. I was living, breathing, and dreaming zucchini for a solid couple of months, struggling to give them away. This year, it’s all apples and pears. It seems that everyone I know is drowning in them and have thus returned the favour from last year and foisted them all upon me. Thanks guys.Â
But, when life gives you copious amounts of fruit, you best make the most out of it — and in this case, that means pie. Please, enjoy this simple and delicious recipe, and celebrate the start of the fall semester with pie!
Prep time: 30 minutes
Cook time: 40-50 minutes
Ingredients:
- 1 pre-made pie crust (found at any grocery store)
- 3-4 apples peeled and sliced
- 3 pears peeled and sliced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 – 3/4 cup brown sugar (depending on how sweet you want it)
- 2 tsp lemon juice
Crumble topping:
- 1 cup rolled oatsÂ
- 1/2 cup flour
- 1/2 cup brown sugarÂ
- 8 tbsp butter, melted
Optional:Â
Serve with ice creamÂ
Method:
- Preheat oven to 375 degrees fahrenheit.
- Peel and slice the apples and pears, then place them in a pot with brown sugar and lemon juice and mix gently but thoroughly. Heat on medium-low, stirring occasionally, until the fruit has started to soften. It should be easily cut with a spoon, but still solid. Let rest.
- Making the crumble: melt the butter in a large, microwave safe bowl. Let cool, until it is safe to touch but still liquid. Add the remaining ingredients to the bowl, then use your hands to combine, until a crumble texture forms.Â
- Prepare your pie crust as per its instructions, fill with fruit mixture, then top with the crumble.Â
- Place tinfoil over the pie, and bake for 20 minutes. Remove foil, and bake for another 20-30 minutes.
- Remove from the oven, let cool.
- Enjoy!
Elyssa is a BSc student, pursuing studies in Physical Geography while also entertaining her creative side within the visual arts. She is currently the Creative Director here with the Cascade. Having previously been an Illustrator, Production Assistant, and Production Manager, she's been around a while. In her free time she can often be found knitting and watching reruns of outdated shows from the 80s.