Your next cooking club challenge is apple crumble pie!

Our cooking club features one great recipe for the entire month, including a prize for the best photo entry. So spread the word to all your friends – with nearly a month to enter, fitting a new recipe onto the menu will be a breeze.

October's challenge: Apple crumble pie with vanilla custard

This warm apple crumble recipe is half-pie, half-crumble and all delicious! It's also the perfect Thanksgiving dessert for those guests who always pass on pumpkin pie. And if your house is a pumpkin-pie only zone over the holiday weekend? Don't stress – you still have the rest of the month to bake this cozy classic and send us a snapshot.

The prize

At the end of the month we'll select the best photo submission and that lucky winner will receive a Paderno Avlonea 11-Piece Cookware Set from our friends at The Shopping Channel.

Click here for contest rules and regulations.

Apple crumble pie

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 tbsp cold water
• vanilla ice cream or vanilla custard (optional)

CRUMBLE

• 1/2 cup large-flake oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

FILLING

• 5 gala apples, peeled and sliced, about 6 cups
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cardamom
• 1/8 tsp salt

Instructions

• WHIRL 1 1/4 cups flour with granulated sugar and 1/2 tsp salt in a food processor. Add 1/2 cup butter. Pulse until crumbs form. With machine still running, add water through the spout, 1 tbsp at a time, until dough comes together, 30 sec. Flatten into a disc. Wrap with plastic wrap and refrigerate for at least 30 min.
• POSITION rack in lower third of oven. Preheat to 375F. Place a 9-in. pie plate on a baking sheet.
• STIR oats with 1/2 cup flour, 1/4 cup brown sugar and 1/4 tsp salt in a medium bowl. Add 1/2 cup butter and work in, using your fingertips, until crumbly.
• TOSS apples with 1/2 cup brown sugar, cinnamon, nutmeg, cardamom and 1/8 tsp salt in a large bowl until evenly coated. Add half the crumble mixture and toss until combined.
• ROLL out pastry disc, on a lightly floured surface, into a 13-in. circle. Lift onto pie plate. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Tuck pastry edge under itself and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Scrape apple mixture into pastry. Sprinkle remaining crumble mixture over apples.
• BAKE in lower third of oven, covered with foil, 20 min. Remove foil and continue baking until golden, 40 to 50 more min. Transfer pie to a rack to cool completely, 1 hour. Serve with vanilla ice cream or vanilla custard, if desired.

Serving Tip: Our homemade vanilla custard makes the perfect complement for this apple crumble pie. Get the recipe.

How to post your pic?

Once you have your photo, you can post it one of four ways (make sure you’re not on a private setting):

• Follow us on Instagram, then post your photo using @ChatelaineKitchen
• Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
• Like us on Facebook, then message us your photo
• Email us your picture at chatelaine.kitchen@gmail.com

Get your photos posted by Thursday, October 30 at noon to be considered for club’s photo gallery, which features the prize-winning photo and all our club entires.