November 23, 2010

Crumb Topped Apple Pie



Crumb Topped Apple Pie

Makes 1 9-10 inch pie

4 pounds medium-large granny smith apples, peeled and sliced thin
2 teaspoons ground cinnamon
1/4 cup light brown sugar, firmly packed
1/4 cup sugar
1/2 cup sour cream
1/4 cup all purpose flour
1 teaspoon lemon zest
3/4 cup dried cranberries or cherries (optional)
2 ounces unsalted sweet butter
1 recipe flaky pie dough
Crumb Topping
1/2 pound unsalted sweet butter
2 cups rolled oats
1 cup all purpose flour
1 1/3 cup sugar

Make the crumb topping.

In a food processor or with your hands, combine the flour, sugar and oats.  Process for about 15 seconds.  Cut the butter into small pieces and add to the flour mixture.  Pulse until the mixture become crumbly. Set aside.

**Any leftover topping should be frozen in sealed bags.  It's very handy to have around for any type of fruit crisp.

Prepare the pie filling.

Macerate the apples in the sugar, brown sugar, cinnamon, zested citrus, and dried cherries (if using) for 30 minutes.
Mix the sour cream with the flour until all of the lumps from the flour have dissolved.  Mix in with the apples. 

In a large saute pan, cook the apple mixture over medium heat for about 10 minutes to release juices.  Remove from heat and cool completely.

Spoon the apple mixture into prepared unbaked pie shells and top with pieces of butter.  Generously cover the apples with crumb topping.  Bake at 350 for 1-2 hours depending on your oven.

*To save your oven, put the pie plate on a baking sheet lined with non-stick aluminum foil before baking.  The pie will bubble up and over the sides during baking and its a mess.




Categories: Cakes & Pies, Desserts, Fall & Winter

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