Monday, December 31, 2012

Crumble Crust Dutch Apple Pie

I love pie.

 LURVE it.

Making the so much.

The thing is, I'm the only one in the house who really likes pie crusts.  Sometimes I just don't want to go to all that trouble when I'm the only one who will truly appreciate it.

Naturally, when I saw this recipe for dutch apple pie from My Culinary Companion that had a non traditional crust, I was all about making it.

You know how Dutch Apple pies have that crumbly goodness on top?  Imagine that as the crust, plus crumbled  on top of the apples. 


I guarantee no one will leave their crusts on their plates with this pie.  Unless they are aliens.  Aliens are weird like that.

The only thing I didn't like about this recipe was the amount of apples.  3 cups of apples for a 9" pie pan?  That seemed rather stingy to me, especially when you consider that apples shrink when you cook them.  So I increased the apples to a whopping 6 cups!

Crumble Crust Apple Pie slightly adapted from My Culinary Companion
2 c flour
1 c packed brown sugar
1/2 cup quick-cooking oats
3/4 c butter, melted
1 t cinnamon

2/3 c sugar
3 T cornstarch
1-1/4 c cold water
6 c diced peeled tart apples  (I used
1 t vanilla
1 t apple pie spice

In a large bowl, combine flour, brown sugar, oats, cinnamon and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.

For filling, combine sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples, spice and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack.  Cool completely before cutting and serving.

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