9/19/2009

Honey, You're the Apple of My Eye

Posted by Chrisi

This Honey-Apple Pie with an Oatmeal Crumble (#15) is perfect for celebrating Rosh Hashanah, the Jewish New Year. Traditionally Rosh Hashanah meals include apples and honey to symbolize a sweet new year. If you’re not Jewish, make it to celebrate the coming of Fall. If you’re not Jewish and you live in Southern California (where there are no seasons), then make it (or I'll make it for you) because it’s a damn good pie.  


Pie Filling:
• 8 cups organic Granny Smith apples, cored, peeled and thinly sliced (~7-8 apples)
• 1/2 cup organic wildflower amber honey
• 1/4 cup natural cane sugar
• 2 tablespoons unbleached, organic all-purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice

Note: This pie is quite sweet with honey/sugar in the filling and sugar in the crumble. The sweetness can be adjusted to personal taste. Also, the honey flavor is subtle. To enhance the flavor, I recommend using 3/4 cup of honey instead of 1/2 cup of honey and 1/4 cup of sugar. A drizzle of honey on a slice would also make  a nice presentation. 

Oat Crumble:
• 1 cup unbleached, organic all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup light brown organic sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/2 cup plugra (butter), cold and cut into 1/4" cubes
• Turbinado sugar

Crust: Single 9" pie crust made of 50:50 Spectrum Shortening-Plugra (butter)

Directions:
Prepare a 9” single pie crust (see Perfect Pie Crusts) and refrigerate while you prepare the filling.

To make the filling, combine the apples, honey and sugar. Allow the apples to juice in the sugar mixture for a minimum of 15 minutes. Meanwhile, in a separate, small bowl, combine the flour, cinnamon, nutmeg, and allspice. Once the apples are juiced, stir in the flour-spice mixture. Spoon the filling into the prepared pie crust to make a dome-shape. Bake at 400⁰F for 35 minutes. Tip: To prevent the apples from drying out in the oven, cover them with an aluminum foil disk. Careful, do not cover the crust or it will not brown.  

Prepare the oatmeal crumble while the pie is in the oven. To do so, combine the flour, oats, brown sugar, cinnamon and salt with a fork. Cut in the butter with a pastry blender until the mixture begins to hold together in 1/4 to 1/2” clumps. Then use your hands to form more clumps/crumbs. Refrigerate the crumble.

After the initial 35 minutes of baking time, remove the pie from the oven. Distribute the oatmeal crumble evenly over the apples.  Sprinkle with turbinado sugar. Return pie to the oven and bake for an additional 25-30 minutes. Periodically check on the crumble to ensure that it does not get too brown. If over-browning is a problem, place a piece of aluminum foil over the pie. I didn’t have any problems with the crumble. However, I did put an aluminum foil collar around the crust during the last 10 minutes of baking. When the pie is done, a bamboo skewer should go through the pie with little resistance. Allow the pie to set for ~3 hours before cutting.


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