Farm Style Apple Pie with Streusel Topping

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Apple pie goodness

Apple pie goodness

Farm Style Apple Pie with Streusel topping 

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Apple Pie Filling

  • 8-12 farm fresh apples, peeled and sliced. I used a mix of sweet and tart apples. Gala, Macoun, Granny Smith, Empire, and Jonagold Gold apples.
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup AP flour
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • Peel and core apples, slice the apples and place in a bowl with the lemon juice
  • Add the rest of the ingredients to the apples, toss to combine.
  • Allow to sit for 30 minutes for flavors combine.

Streusel Topping

  • 1 cup powdered sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 cups AP flour
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks butter
  • Pinch kosher salt
  • Pulse walnuts, sugars, flour, salt, and cinnamon in a food processor.
  • Add butter, and pulse until a crumbly shaggy mess with crumbles.
  • Keep chilled until place on top of the pie.

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Flaky Pie Crust

  •  1 1/2 sticks very cold butter, cubed
  • 1/2 cups AP flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon white granulated sugar
  • 3-6 tablespoons ice cold water
  • Dice the butter and keep cold.
  • Combine flour, salt, and sugar in a bowl
  • Add ice cold butter and pulse until the mixture is the size of peas.
  • Pour the ice water in one tablespoon at a time, pulsing, until the dough begins to form a ball.
  • Wrap the dough ball in  plastic wrap and refrigerate for 30 minutes.
  • Once chilled roll a a floured surface until 1/4 inch thick.
  • Cut to fit your pie  dish, and place on the pie dish.
  • Use your fingers to crimp the edges to finish the crust.

Dump the apples into the pie crust, dot with pats of butter, lightly pack the crumb topping on top.

Bake at 350 for an hour, if the topping starts to get too dark, cover with foil and continue to bake.

Cook pie until the apples are soft but still have texture, and the crumb topping is golden brown and delicious.

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Blueberry Clafoutis

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Well I’m clearly on a blueberry kick! I made a Blueberry Clafoutis last night for dessert on date night. A clafoutis is a baked french dessert of fruit, traditionally cherries, covered in a thin batter and baked. If not cherries, its technically called a “Flaugnarde,” but since that’s the ugliest sounding word I’ve ever heard, I’ll keep calling it a Clafoutis. 

Blueberry Clafoutis

1 pint blueberries

1 lemon zested

1 T white granulated sugar

2 T Butter

 

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Saute your blueberries with 2 T of butter, 1 T of sugar, and the zest of a lemon. Cook on medium heat for 2 minutes.

Batter

1 cup flour

2 eggs

2 T white granulated sugar

pinch salt

1/2 t Vanilla extract

3/4 cup milk 

  • Blend all ingredients until combined smooth.

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  • When your batter is whipped up and blueberries have softened, pour the batter evenly over all the berries. Cook for a moment and then place into a 425 degree oven for 18-20 minutes. Remove when golden brown and dust with powdered sugar. 

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This dessert is best served warm with a scoop of ice cream or whipped cream. I served it with maple whipped cream.

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Simple Maple Whipped Cream

1 T maple syrup

1/4 cup heavy cream

  • Beat the two ingredients together until light and fluffy. Serve immediately. 

I hope you try this dessert out! So simple, yet still impressive, and absolutely delicious!

 

Cheers!

Sean Gallagher