I didn’t see a rush of hands. Allow me re-phrase. Who is ecstatic that apple pie season means:
–>Humidity’s out, cool is in
–>14-hour days of carousel rides, Play-Doh and glue bottles are waning, Mama-Time is on the upswing
–>Thin cotton tees are tucked away in favor of jewel-toned cashmere tunics and…
I already won you over with the uninterrupted hours of Mama-Time, didn’t I?
As a mini—or major—celebration of the changing seasons and having the little ones under someone else’s watchful eye, I’m baking pies. (Putting my party hat on for flour and butter– have I lost it?!)
For my next Redbook feature, I’d love to know the tarts, crostatas and deep-dish humble crumble pies that rock your world. I’m back in the kitchen cooking up the most-American of desserts and I think you can inspire me. Leave a comment here, or on our JMC Facebook page , with all of your favorite crusts & fillings, tips & tricks.
Until then, I give you an oldie but goodie. One of our Gilt City clients, Morgan Parkes, shared this totally unique, cinnamon-scented wonder with us last year. It’s one of the most satisfying, fork-lickin’ good pie recipes I’ve ever eaten (for breakfast, lunch & dinner).
- 5 apples, peeled, cored and thinly sliced
- Juice of lemon
- 1 cup sour cream
- 1 cup small curd ricotta
- 3 eggs
- 1 cup sugar
- 1 table spoon vanilla extract
- Crumble Topping:
- 2 ½ cups walnuts, coarsely chopped
- cup cake flour or regular flour, sifted
- cup (1/2 stick) butter, room temperature
- 2 teaspoons cinnamon
- cup dark brown sugar
- 1 ½ cups all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- ¼th cup ice-water, approximately
- For the Crust
- In a medium-sized bowl, whisk together the flour, salt and baking soda
- In a separate, large bowl with electric beaters, whip together the sugar and butter until creamy
- Quickly incorporate the flour mixture into the butter/sugar mixture with electric beaters until crumbly. Make sure not to overmix.
- Drizzle about ¼th cup water into the crust, working the mixture with your hands until the crust holds together. Form into a ball and lightly press into a disk form.
- Cover the disk in plastic wrap and place in the freezer while you begin to prepare the filling
- Preheat oven to 375-degrees
- For the Filling
- Mix apples and lemon juice to prevent browning.
- In a bowl, blend sour cream, ricotta, eggs, and sugar, and pour over the apples to completely cover them.
- Pull crust out of the freezer and knead it into a pretty oven-safe dish – bake for ~20 minutes (I usually place spoons on top of the dough to prevent it from bubbling up while baking)
- Pour entire apple/sour cream/ricotta mixture into the baked pie shell
- Crank up the oven to 400 degrees – place the pie in the oven until pie filling rises and apples brown. Remove from oven. Trim overhang.
- Prepare Topping:
- While filling is baking, place the chopped walnuts, flour, butter, cinnamon, and brown sugar in a mixing bowl Mix well until all ingredients have a crumb like texture and there are no large lumps.
- Place the crumb topping over the baked filling and crust.
- Beat the yolk and water to make an egg wash and brush the crimped rim of the pie crust with the egg wash.
- Set pie on the middle rack of the oven and bake for 20 to 30 minutes at 350 degrees. Pie is done when juices are bubbling through the topping and the apples are tender.
- Serve warm or cool, topped with whipped cream or vanilla ice cream.