Friday, December 2, 2011

Dutch Apple Pie

Growing up one of my absolute favorite desserts was the apple pie made by my Great Grandmother Ruby, and to this day I wish so much that I would have gotten this recipe from her before she passed away.  The filling of sweet tart apples, usually fresh from the trees in her yard, combined with the buttery flaky pie crust made this the most amazing apple pie recipes I have had to date. 

For Thanksgiving this year I took on the task of making the desserts, and knew an apple pie would have to be in the lineup.  I’m not normally a fan of crumb toppings, the sandy texture with the overly sweet bite just doesn’t compare to a double crust in my book.  So, I wanted to create a topping for my dutch apple that I could also enjoy, and that would compliment my attempt at recreating the filling from Great Grandmother’s recipe. 

Pie Ingredients

one 9 inch deep dish pie shell
6 granny smith apples, peeled and cut into eighths
the juice and zest of one lemon
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground ginger
1 tbsp pure vanilla extract
¾ cups dark brown sugar
¼ tsp salt
2 tbsp cornstarch

Topping ingredients

¾ cup flour
¼ cup oats
2/3 cups pecan pieces
½ cup dark brown sugar
½ cup unsalted butter
½ tsp salt

Preheat oven to 350 degrees.

For the pie filling; combine the apples with the lemon zest and juice, spices, sugar and corn starch, mix until completely coated and set aside while making the topping.

For the topping; pulse the flour, sugar, salt, 1/3 cup of the pecan pieces and the butter together until it forms a rough crumb mixture, pour the mixture into a bowl then mix in the rest of the pecan pieces and the oats.

By the time, the apples should have macerated creating a little juice, give the filling a good mix and pour into the pie shell.  Evenly distribute dollops of the crumb mixture over the top of the apples, then press to spread evenly over the top.  It is okay if the crumb doesn’t cover every inch of the top of the pie.  Bake on a cookie sheet in a preheated oven for one hour or until the crust and top are golden, then allow the pie to cool for at least 45 minutes before serving to allow the filling to set.

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