Apple Crumble Pie

17 Oct

Fall is finally here and what a spectacular scenery it is with its vibrant hues of orange, reds and yellows and gold. The mornings are a bit chillier and damp in Vancouver otherwise it is still a beautiful city to live in. I have not posted for a while and decided to do some catching up. Thanksgiving was just this past weekend and what a event it was as the city was decked out with pumpkin pies and turkeys. I am not a fan of pumpkin pies thus for Thanksgiving decided to make a apple crumble pie.

To make the pie, I first started out with a tart shell. Good old Christophe Felder, his tart recipe never fails. I baked the tart shells for approx 20 minutes at 350 degree oven.

Next I peeled some apples and added some cinnamon and brown sugar, flour to the mixture. Unlike most recipes that allow the apples to bake the in tart shell, I did the unconventional. I sauteed the apples in brown sugar first cooking them. I found the juices of the apples during cooking made a gooey mess thus decided to do this route.

Next I made the crumble. I combined the flour with the butter, sugar oatmeal and pecans together until it was fine. The tart was then topped out with the crumble. Baked it at 350 for approx 20 minutes.

Voila.

DSC_0413

Apple Crumble Pie.

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup walnuts or pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
8 tablespoons (1 stick) cold butter, cut into small pieces

Happy Thanksgiving Everyone!!!!

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