It’s as easy as apple pie

Happy Pi Day, everyone! It’s March 14th, and I have a delightful little story to share! I recently moved, and to show my gratitude to my amazing friends who lent a helping hand, I decided to whip up some scrumptious apple pies. Well, kind of! My oven’s pilot light decided to go on strike, so instead of baking them myself, I prepped everything and sent the pies home with my friends to finish the baking. They were such great sports about it!

I made a classic Dutch apple pie, and let me tell you, I really know how to make a pie crust! But do I do it often? Not! I mean, premade pie crust exists for a reason, and honestly, no one can tell the difference! So, pick your favorite premade pie crust or recipe, and let’s get started!

For the pecan-streusel topping: 

1. 6  tablespoons cold, salted butter, cut into cubes or slices
2. 1/2  cup sugar
3. 1/2  cup all-purpose flour
4. 1/2  cup old-fashioned, uncooked oats, not quick-cooking or instant
5. 1  teaspoon ground cinnamon 
6. 1  cup coarsely chopped pecans or walnuts (optional; you can use no nuts)

For the pie filling:

1. 1 1/2  pounds peeled, cored, and thinly sliced Granny Smith Apples (Note:  I got 1 1/2 pounds from 4 large, 9-ounce apples.  If your apples are smaller, you may need 6-7 apples.)
2. 1/2  cup sugar
3. 6  tablespoons all-purpose flour
4. 1  cup sour cream
5. 1  teaspoon lemon juice
6. 1/2  teaspoon pure apple extract*
7. 1/2  teaspoon pure vanilla extract
8. 1  teaspoon ground cinnamon
9. 1/4  teaspoon ground cloves
10. 1/8  teaspoon ground nutmeg
11. 1/4  teaspoon sea salt

Prepare the walnut-streusel topping: 

1. Using a pastry blender and a sharp knife in a medium mixing bowl, “cut” the butter into the sugar, flour, and cinnamon until the mixture resembles pea-sized crumbs.
2. Fold in the nuts, which are the same size as the butter pieces.

 

Prepare the pie filling:

1.  In a large mixing bowl, stir together the sugar, flour, cinnamon, cloves, nutmeg, and salt using a large rubber spatula. 
2. Add the sour cream, lemon juice, and extracts.  
3. Thoroughly stir.  The mixture should be smooth and uniform in color.  Set aside.
4.  Peel,  slice, and add the apples in increments as you work, stirring into the sour cream mixture each time.
5. This will ensure the apples get thoroughly and evenly coated in the sour cream mixture.

Prepare the pie:

1. Spoon the pie filling into the pie shell. Take your time; don’t dump it in.
2. Spoon the streusel topping evenly over the pie filling, taking the time to spread it into the edges and mound it towards the center.  Do not pack it or anything down.  Keep it light and airy.
3. Bake on the center rack of a 350-degree oven for 1 hour. 
4.  After the first 30 minutes in the oven, lay a sheet of aluminum foil over the top of the pie.  Make no attempt to seal it.  The foil sheet is there for protection, to keep the walnuts from burning. 

You’re typically meant to let the pie cool for about 4 to 6 hours before serving, but honestly, we don’t usually stick to that! I like to whip up the pie before dinner when I’m hosting and then serve it afterward. So, it usually gets around 2 hours to cool in my home. It still tastes great, though!

Here’s a fun little secret that I just have to share with you! During my time at a bakery, we had this amazing trick up our sleeves: we’d add a splash of Amaretto Liqueur to the pie filling! This little twist gives the filling an incredible flavor boost that takes it to the next level. Don’t worry; it’s not enough to make anyone tipsy—just pure deliciousness in every bite!