Friday, October 12, 2012
Apple crisp pie
Apple pie is one the the quintessential desserts (and baking smells) of fall. I love a good apple pie. Since we have a bushel of apples to use from apple picking, I had the perfect excuse to make one. While I love a classic apple pie with a double crust, I do really enjoy a crumb top. Last year I made an apple crumb tart - regular crust with a crumb top. This time I found a recipe at Taste of Home that used the same crumb topping for the crust - pretty genius if you ask me. No chilling or rolling of a crust! I had to give it a try! I adjusted the filling a lot because it seemed pretty bland to me (an apple pie with no cinnamon? I don't think so). This easy press-in pie crust that doubles as a topping is such an easy way to make a pie and really cuts the time down. It reminds me a lot of apple crisp and I think it would work well with so many other fruit pies as well.
Apple crisp pie
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon fine sea salt
1/2 cup packed brown sugar
1/2 cup old fashioned oats
3/4 cup (1-1/2 sticks) unsalted butter, melted and slightly cooled
4 cups peeled and thinly sliced apples (good cooking apples like Crispin, Granny Smith, etc.)
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon allspice
1/2 cup granulated sugar
1 cup cold water
3 tablespoons cornstarch
Preheat the oven to 350 degrees.
In a medium bowl, mix together the topping/crust ingredients until well-combined. Set aside.
Toss together the apples, cinnamon, nutmeg, and allspice in a large bowl. In a medium/large saucepan, whisk together the sugar, water, and cornstarch over medium-low heat. Cook and stir until thickened and then stir the apples into the cornstarch/sugar mixture until combined.
Reserve one cup of the topping/crust mixture. Press the remaining mixture into a 9-inch pie pan, trying to get an even layer along the bottom and the edges. Pour the filling into the pie pan and spread it evenly. Top with the reserved cup of topping. Sprinkle lightly with ground cinnamon.
Bake until the filling begins to bubble and the topping is golden, about 35-40 minutes. Let cool on a wire rack. Cut and serve.
What was I cooking one year ago?: chipotle sweet potato soup
Two years ago?: spaghetti squash gratin