Remove from the heat and stir in vanilla extract. In a small pot on medium heat, melt the butter and stir in maple syrup and salt. Remove from oven and allow to cool at room temperature for at least 2 hours before serving. In a large bowl, combine the oats, shredded coconut, chopped walnuts, chopped almonds, brown sugar, cinnamon, nutmeg, allspice, and cloves. Reduce heat to 375☏ and continue baking until deep golden brown, about 25 minutes longer. Transfer the pie to sheet tray in the oven and bake until light golden brown, about 20 minutes.Spread the oat topping in an even layer over the pie (you may not need to use all of the oat mixture).Add the butter and pulse a few more times until the mixture resembles coarse bread crumbs.Place all of the crumb topping ingredients except butter in the bowl of a food processor.Use a fork to press lines into the pie crust. Using a pair of kitchen shears, trim the edges of the pie crust. Add filling, discarding any excess juices in the bottom of the bowl. Roll the pie dough into a circle roughly 12-inches in diameter.Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Cover and set aside at room temperature for ten minutes. Place apple slices in a large bowl or pot. Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it.But it does make for a really delicious pie that's slightly different than the typical apple pie that you might make all the time.ĭon't forget to enter to win one of five prize packs from our AppleWeek sponsors! Get the details of the prize packs from Monday's post. I tell myself that the fiber-rich Irish steel-cut oats make this pie healthy. I used the steel cut oats to make the crumble topping. One of our sponsors, Flahavan's, sent me a tin of Irish steel-cut oats, as well as several packets of their instant oatmeal. Instead, it has a slightly crunchy oat crumble topping. Kenji Lopez-Alt, discovered that if you soak the apples in hot water or cider for about 10 minutes, the apples will actually cook more slowly in the pie, becoming soft but still retaining their shape once the pie crust is fully baked.įor a textural twist, this pie doesn't have a top crust. When the pie is baked, the apples reach the ideal state of soft-but-not-mush before the pie crust is fully baked.īut one of my favorite chefs, J. Usually when making a pie from scratch (no canned filling involved), you core, peel and slice the apples, then dump the raw apples into the crust. ![]() Yes, I was questioning my choices as I was coring, peeling and chopping 4 pounds of apples. You might be thinking, apple pie for AppleWeek? Why write a recipe for apple pie? You buy the pie crust, the can of filling, you've got an apple pie! Well, yeah, you could do that.īut while this pie takes a bit more effort, the results are so very worth it. It's the perfect dessert for any fall occasion! As always, all opinions are my own.Ĭlassic apple pie gets a twist with a cinnamon-spiced oat crumb topping that adds texture and flavor.
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