While I could tell you about my recent holiday shenanigans or the never-ending California winter rain, the biggest changes in my life right now revolve around my new job. So far, I am enjoying my position as a clinical medical writer. It’s a bit of an adjustment working with colleagues my parents’ age and not having immediate feedback on my work (I guess real life doesn’t have A+’s), but nothing I can’t handle. I have especially liked learning about different aspects of pharmaceutical regulatory affairs from my current project writing a Clinical Study Report (CSR).
Coming from a stressful last quarter of college, life with a full-time job is good. It’s nice working diligently from 9am-6pm and then simply being done after work. I love not having to stress about problem sets and papers and also that I no longer feel bad about setting aside a huge chunk of my day to do something fun rather than “productive”. (Not to knock down academia. I love school and plan on returning soon, but it’s nice to have a change of pace for a bit.) Having money is certainly a huge plus too.
This morning, granny smith apples were on sale at the Milk Pail Market, so I decided to make a pie. You might call this recipe half-pie, half-crumble because it has both a crust and a crumble topping, but “prumble” and “crumbie” aren’t the best portmanteaus I’ve ever heard. It’s delicious nevertheless and, aside from my tricep getting oddly sore from paring the apples, it’s a pretty easy dessert to bake.
- 1 uncooked pie crust
- 5 granny smith apples
- 2-3 tbsp flour
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
Crumble Topping Ingredients
- 1 cup oatmeal
- 4 tbsp melted butter
- 1/2 cup sugar
- 1/2 tsp cinnamon
- Line a pie pan with pie crust and set aside. A homemade or store-bought crust will do.
- Remove the skins from the apples and cut them into small pieces.
- In a large bowl, mix together the apple filling ingredients: sliced apples, flour sugar cinnamon, and salt.
- In a separate bowl, mix together the crumble topping ingredients: oatmeal, butter, sugar, and cinnamon.
- Place the apple filling in the pie crust and top it with the crumble topping mixture.
- Bake the pie at 350F for about 40 minutes, or until the crumble topping is golden brown.