We went apple picking last month and we spent $60 on apples. That's thirty pounds of apples. The v. first thing I did with the apples (besides eating them raw) was to make this crisp pie. I love apple crisp but it's just not enough breading for me so I decided to build it on top of a crust.
I thought this was a novel idea but I googled this just now and it turns out, I'm not the first one to make a crisp pie. Oh, the disappointment. I feel as aggressive as Ross Geller did about creating the "got milk" campaign.
Anyway, I used my usual crust and a v. basic crumb topping and it turned out delicious. It's best when it's still warm topped with a generous scoop of ice cream.
½ batch pie dough
5 to 6 apples, peeled and sliced (I like crunchy and slightly tart apples, like Cortland, honeycrisp, pink lady)
3 tablespoons lemon juice
1 teaspoon vanilla extract
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 tablespoons potato starch
¾ cup flour
3 tablespoons caster sugar
2 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup cold butter (4 tablespoons)
3 tablespoons heavy cream
vanilla bean ice cream never hurt anyone, right?
This pie is so good! The filling isn't overly sweet or gummy and really lets the apples shine. And, because the apples are layered into the crust, every bite is uniform. The crumb topping adds a lovely crunchy texture and a hint of sweetness. It's just a classic dessert and I think this would also make a fantastic breakfast (without the ice cream... or with?).