Monday, March 21, 2011

Apple Crumb Pie

This is such a delicious dessert. Basically it’s an Apple Crisp with a granola-like crust. A little more complicated than I usually make. But after a nice simple dinner, it is a splendid treat. Plus I get to use more of my apples from the backyard tree.

1 cup flour
¼ teaspoon salt
½ cup firmly packed brown sugar
1/3 cup rolled oats
6 tablespoons butter, melted

6 cups peeled and sliced apples (about 7)
½ cup sugar
2 tablespoon flour
½ teaspoon ground cinnamon
½ teaspoon coriander
Zest from 1 lemon, see photos if you need them
1 tablespoon lemon juice (½ Meyer lemon)

¾ cup flour
½ teaspoon salt
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
6 tablespoons butter
¼ cup finely chopped candied ginger, optional

Serving options: whipped cream or ice cream

1. Take your 8½-inch spring-form pan apart.
Place a large sheet of aluminum foil over the round base/bottom of the pan.
Place the sides on the base over the foil and attach to the base. Fold the excess foil up around the outside of the pan. (This procedure is an attempt to prevent leakage in baking.)

2. Place the crust ingredients in a bowl and stir with a fork until completely combined. Press the mixture into the bottom of the spring-form pan. Bake for 10-15 minutes at 350°F.
3. Turn the temperature up to 375°F.
4. Place the apples, sugar, flour, cinnamon, lemon zest and juice in a large bowl and stir until the sugar is evenly distributed. Pour the apples into the crust and press down lightly to even them out and pack them down.
5. Place the topping ingredients in a bowl and mix with a fork, a pastry cutter, or your fingers until crumbly. Distribute evenly over the apples.
6. Place the pie in the oven with a baking sheet on the rack below to catch any drippings. Bake for 50-60 minutes or until the top is golden brown and the apples are soft. If the top browns too quickly, cover the pan loosely with foil and continue baking. Cool on a rack.
7. To serve, slip a knife around the sides of the pan to loosen the filling; release the sides of the spring-form pan. Slide the pie off the spring-form bottom and onto a serving plate leaving the foil underneath. Peel the foil from around the edges, leaving the rest hidden underneath the pie. If you find an easy way to remove all of it, let me know. When you cut the pie, leave the foil on the serving plate. Serve the pie with lightly sweetened whipped cream or ice cream.

6 servings
Adapted from Megan and Jill Carle’s Teens Cook Dessert
This is a great cookbook for any young person you know who likes to cook.

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