Sunday, September 2, 2012

Crumb-Top Apple Pie

Did you ever catch the blog "Rookie Cookie?" Whitney Ingram was the master mind behind all of the delicious recipes, go salivate now. I command you. Another question. Did you know that Whitney is writing a cook book?! Could I be any more excited about that? I think not.

After reading my plea to Australia to embrace the dessert pie Whitney emailed me with one of her favourite pie recipes for me to share on here AND it's going into her cook book. We get a sneak peek! I hope you'll make it and let me know what you think! If you'd like to keep up with Whitney's adventures in the construction of her divine cook book go here! It's ok, I'll wait.



"The Family Flavor: 125 Practical Recipes For The Simple and Delicious"

Crumb-Top Apple Pie
For the filling:
1 recipe for a pie crust for a 9-inch pie pan, store-bought or homemade
6 Granny Smith apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
½ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

For the crumb topping:
1 cup all-purpose flour
½ cup granulated sugar
2 tablespoons brown sugar
½ teaspoon ground cinnamon
½ cup cold butter, cut into cubes

½ cup chopped pecans
Set oven to 400 degrees F. Roll out pie crust and place in a 9-inch pie plate. Crimp edges and set pie crust in refrigerator.

In a large bowl, combine apples, lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Toss well, being sure all apples are coated with brown sugar. Set aside and allow the apples to macerate.

While the apples macerate, make the crumb topping. In the bowl of a food processor, combine flour, sugar, brown sugar and cinnamon. Pulse until combined. Add butter and pulse until mixture resembles sand, about 20 pulses. Pour crumb topping into a medium bowl and stir in pecans.

Remove pie crust from the refrigerator. Pour apples into the pie crust and carefully pour crumb topping on top, pressed down to pack it on top of the apples. Set pie pan on a baking sheet and bake for 40 minutes, until crust is golden. Remove pie from the oven and carefully wrap foil around the crust to protect it from further browning. Set pie back in the oven, reduce heat to 350 degrees F and bake pie for an additional 40 minutes.

Cool pie completely or serve warm.