Can you believe we’ve never made an apple pie before this weekend? Sarah found this recipe. I think it’s a keeper. I like the blend of elements from a traditional apple pie and apple crisp.
You’ll need
- Crust and Filling
- your favorite homemade pie crust — just the bottom
- 5 1/2 cups peeled cored sliced cooking apples
- 1 tablespoon lemon juice
- 1/2 cup (105 g) granulated sugar
- 1/4 cup (52 g) brown sugar, packed
- 3 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- We added some raisins for a nice touch.
- Topping
- 3/4 cup (104 g) flour
- 1/4 cup (52 g) granulated sugar
- 1/4 cup (52 g) brown sugar, packed
- 1/3 cup (73 g) butter or margarine, room temperature
- Preheat oven to 375°F.
- Fit pie crust into pie plate.
- In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
- Pile into crust.
- Prepare topping:.
- In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
- Sprinkle evenly over apples.
- Bake at 375°F for 50 minutes.
Our normal source of brown sugar, the Hong Kong Store China-Laden on Obermünsterstraße didn’t have the usual Tate & Lyle brand brown sugar when we last stocked up. Instead, they had some Thai brand of brown sugar in a pinkish bag. Turns out, this stuff is much more strongly molasses-flavored, and I really like the effect that has one the topping.
Sounds delicious ! Thanks for the recipe. Have a wonderful Sunday.
Sounds delicious. Was it easy to cut into slices?? I need a apple pie to make and yours sounds interesting.
@Kathy: Thanks! Sorry this is a week late (but it’s Sunday again, so it applies still).
@an: It was easy to cut into slices, but not on the first day. You’re better off making it, and then hiding it for a day. Fresh out of the oven, it was still pretty runny.
We loved this pie. The crust is beautiful, the filling delicious. I’m going to make another one tomorrow. :)
Bon appetit, IIH! Glad you enjoyed.
Note to us (and any other interested parties): this pie does well as a traditional double-crust pie, too. Just skip the topping, and use your other crust. An eggwash brushed on after you’ve cut slits in the top to allow steam to escape yields a very nice golden brown color, too.
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