Wednesday, April 21, 2010

Apple Crisp Pie or Apple Pie Crisp?


Glasses on my face, hot tea by my side, and a full battery on my laptop. Ok. Set. Now I can tell you about this apple dessert (that's what we will call it until I figure out the proper name for it). So I was headed to a get together last Saturday at a friends place whom I have not seen in many months. I decided I would make a tiramisu, and his response was, "Alica, why can't you just make something normal like apple pie?" Well I took his advice and what did I come up with? The MOST abnormal thing I've ever made! A dessert that looks like it's supposed to be a cobbler or crisp, but has a pie crust? Yes, I know, strange. 








I found this recipe on my favorite online recipe database, recipezaar.com. There were 332 five star responses, so I thought this recipe had to be amazing. It sure did taste amazing, but boy was I confused. The baking time was really off and I didn't put as much sugar as recommended, I really botched the recipe on this one.
 



Let's talk apples for a second. Now I love apples, especially tart ones which was perfect for this type of dessert. Typically when making apple pie, its really great to use a tart type apple because it cuts the sweetness of the sugars and works well with the crust.

Speaking of crusts....




I was really in a rush to make this, I had so much to do that day and decided to use a ready made pie crust, the one that Pillbsury makes. NEVER doing that again! Sometimes when I'm pressed for time, I use the pie crust mix, made by Betty Crocker and its so much better quality. There were two pre-made crusts in the box and they just felt so thin and flimsy to me, so I actually used both crusts as the base. It just was not dense enough and too flaky, sorta like a filo dough. I'm going to stick to making it from scratch or using the Betty Crocker mix. 

 





So now that I've had some time to think, this dessert can pass as an Apple Crisp Pie. First it's a crisp/cobbler then its put into a pie crust. Who knows, I could be completely wrong, all I know is that it is a great tasting apple dessert, but wouldn't call it an "Apple Pie." Enjoy!






Ingredients

For Pie

  • pastry for single-crust pie
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 thinly sliced and peeled Granny Smith apples

Crumb Topping

  • 3/4 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup Quaker oats (not the instant kind)
  • 1/2 cup butter

Final Topping

  • 1/4 cup caramel ice cream topping
  • 1/2 cup chopped pecans

Directions:

For Pie

  • Prepare pastry for single- crust pie, being careful not to stretch the dough too much.
  • Place crust in pie plate and trim and crimp the edges.
  • In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt
  • Add apple slices and gently toss until they are coated well.Transfer mixture to pie
For Crumb Topping
  • Stir together brown sugar, flour, and oats.Using a pastry blender, cut in the butter until topping resembles coarse crumbs.Sprinkle over apple mixture in pie.
  • To prevent over-browning while baking, cover edge of pie with foil.Bake at 375 degrees Fahrenheit for 35 minutes.Remove foil and bake 25 to 30 minutes more, or until top golden brown.
  • Remove from oven. Drizzle top with caramel topping; sprinkle with pecans. Cool on wire rack and serve! Serve warm with a scoop of ice cream if you wish.


    4 comments:

    1. OMG this looks sooo good! I like the spin on a traditional American treat - would love to see more recipies with Ms. Gourmet's twist.

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    2. Thanks for your comment Jasmine! To be honest I really didn't think it was going to turn out like a crisp, but it sure did taste good! It's hard for me to stick to a recipe, perhaps that's the stubborn side of me, I like to do my own thing in the kitchen!

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    3. Oh...I wish I can have one slice now with my tea. That looks so delicious with the ice cream. Apple pie is my favourite...with or without the crispy top.

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    4. Best apple pie/crisp I've ever had. I had four pieces (that was the rent she paid me for hosting the event ;0). Keep it up Ms. Gourmet Express!

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