4/27/2015Posted by Chrisi
My husband works long hours, has a stressful job and commutes between San Diego and Virginia… weekly. So when he forwards me an email from Smitten Kitchen with the pitiful request, “Please make this for me…,” I could not refuse. Call it an act of love because I do not like tart pies. I make his favorite rhubarb pie for the same reason. I love him. He’s awesome. ‘Nuff said.
This pie has 1 and 2/3 cup of sugar (1 cup in the filling and 2/3 in the topping) and it’s still tart! The toasted pecan oat crumble topping does cut some of the tartness but even then, I could not eat mine “straight.” I had to add whipped cream or vanilla ice cream (terrible dilemma, I know). Anywho, it’s a beautiful Christmas pie. I made it for Christmas Eve dinner and everyone loved it… my husband loved it… and that is all that matters!
Out of respect for the Smitten Kitchen blog (which I have followed for years), I will not repost her recipe but provide a link. I did not alter the filling recipe at all (which set up beautifully BTW). I did, however, use my own crust recipe that I have never (and will never) post. Unfortunately, I was in a bit of a hurry when I made the crust and did not let it sufficiently rest after rolling it and before par-baking, so it shrank a little. Oh well, I rather have a slightly shrunken crust than a soggy crust any day.