Coffee In Recipe: No
Recommended Companion Coffee: Hawaiian Supreme
I know there are those who claim that Golden Delicious apples are sometimes insipid - and they have a point. But their strong suit is how nicely they hold their shape, which is one reason I like Goldens for this special occasion: they won't turn to mush on you. Besides, if you want to address the insipidity issue, you can always replace 1 or 2 of the Golden Delicious with a tarter apple, like McIntosh, Granny, or Northern Spy. Be sure to serve this with fresh whipped cream or vanilla ice cream. And, of course, your favorite cup of Coffeeandteawarehouse.com coffee.
Incidentally, if you don't have a favorite pie pastry recipe, or you'd like to see one of mine, there's a great one on my website, applepieperfect.com. Click on the cover of the book of the same name, and you'll find it.
Pastry for one 9 1/2-inch deep-dish pie panFilling
7 cups peeled, cored, and thinly sliced Golden Delicious apples
1/3 cup plus 1 tablespoon sugar
Juice and grated zest of 1 lemon
1/4 teaspoon ground nutmeg
1 1/2 tablespoons cornstarch
Oatmeal Crumb Topping
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats (not instant)
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1. Prepare your pastry and refrigerate it about 1 hour; refrigerating will make it easier to roll.
2. On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place the pie shell in the freezer for 20 to 30 minutes.
3. To make the filling, combine the apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl. Mix well, then set aside for 10 minutes. Preheat the oven to 400 degrees.
4. In a small bowl, mix the remaining tablespoon sugar with the nutmeg and cornstarch. Add to the apples and stir the fruit well. Turn the filling into the chilled pie shell. Smooth the filling with your hands to even it out. Place the pie directly on the center oven rack and bake for 30 minutes.
5. While the pie bakes, make the crumb topping. Put the flour, oats, brown sugar, cinnamon, and salt in a food processor and pulse several times to mix. Remove the lid and scatter the butter pieces over the dry mixture. Pulse the machine repeatedly, until the mixture resembles fine crumbs. Empty the crumbs into a large mixing bowl and rub them between your fingers until you have large, buttery crumbs. Refrigerate.
6. After 30 minutes, remove the pie from the oven and place it on a large, foil-lined baking sheet. Reduce the oven temperature to 375 degrees. Carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands. Tamp them down lightly. Return the pie to the center rack, placing the foil-lined baking sheet on the rack below it, to catch any juices that bubble over. Bake the pie until the top is dark golden brown and the juices bubble thickly at the edge, an additional 30 to 35 minutes. Loosely cover the pie with tented aluminum foil during the last 15 minutes of baking, if necessary, to keep the top from browning too much.
7. Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
Makes 8 to 10 servings
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