Maple Apple Crumb Pie from ‘Maple’
This recipe is from Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster (Quirk Books). Try making the recipe at home and let us know what you think!
Maple Apple Crumb Pie. (Photograph by Katie Webster)
Maple Apple Crumb Pie
Makes 10 slices
Active time: 45 minutes
Total time: 5 hours
Using a blend of Macintosh apples, which cook down and become soft, and firmer, sweeter varieties (Pink Lady is a good choice here) gives this pie filling better texture and flavor.
CRUST
1 cup whole wheat pastry flour
1⁄2 cup all-purpose flour, plus a bit more
1 tablespoon maple sugar or brown sugar
1⁄4 teaspoon salt
4 tablespoons cold unsalted butter
2 tablespoons avocado oil or organic canola oil
3 to 5 tablespoons ice water
FILLING
1 1⁄4 pounds Macintosh apples, peeled and cut into thick slices (6 small apples)
3⁄4 pound firm, sweet apples, peeled, cored, and cut into thin slices
(2 medium apples)
3⁄4 cup dark pure maple syrup
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon cornstarch
TOPPING
1⁄2 cup chopped walnuts
1⁄4 cup old-fashioned oats
2 tablespoons unsalted butter, melted
2 tablespoons dark maple syrup
Pinch salt
Make crust: In a food processor fitted with steel blade attachment, pulse flours, maple sugar, and salt until combined. Cut in butter and process until mixture resembles coarse meal. Remove lid and drizzle in oil. Replace lid and pulse 3 or 4 times. Remove lid and drizzle in 3 tablespoons ice water evenly around mixture. Pulse several times until mixture is even. Remove lid and squeeze mixture. If dough holds together but isn’t tacky, form it into a ball. If it’s crumbly and doesn’t come together, drizzle another 1 to 2 tablespoons ice water and process quickly. Gather dough and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Place a rack in the bottom third of the oven. Preheat oven to 375°F.
Roll out dough on a lightly floured surface to a circle about 14 inches in diameter. Transfer to a 9-inch pie plate (not deep dish). Roll overhanging dough under itself all along the edges. Gently press dough into a short wall along the rim of plate and then crimp the edges. Set aside in a refrigerator.
Make filling: In a large bowl, stir apples, 3⁄4 cup syrup, flour, lemon juice, cinnamon, and cornstarch.
Make topping: In a medium bowl, stir walnuts, flour, oats, butter, syrup, and salt. Work together with clean hands until mixture is evenly moistened and clumps together.
Add apple mixture to dough shell. Top evenly with crumb topping. Bake for about 30 minutes, until starting to brown. Reduce heat to 325°F and continue baking for 60 to 70 minutes, until filling bubbles. Let cool to room temperature before slicing, about 1 1⁄2 hours.
Reprinted with permission from Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster (Quirk Books).
More pies to make this Thanksgiving:
Pumpkin-Cheesecake Pie with Gingersnap Crust Is the Decadent Dessert You’ve Been Looking For
This Floral Fruit Gives Pumpkin Pie a Special Twist
Chocolate Chip Georgia Pecan Pie from ‘Down South Paleo’
