Apple Pie -- Something Different?
- gardensp Nov 21, 2005 10:41 AM
I'm not usually a pie-baker, but I want to do an apple for Thanksg. this year. I like the idea of a crumb topping, but I'm looking for something a little different. I've been thinking about a sour cream apple pie, but all the recipes I see for that call for Granny Smith. Is there any reason why I can't sub another apple -- we like the mccoun apple in pies. Anyone have any ideas for an apple pie with a twist?
I have made sour cream apple pie for years. If I can get them I prefer cortlands for it. I use a streusel topping on mine.
I baked apple (among other) pies for a living for
a number of years and what made mine stand out, I believe, was a sweet shortbread butter crust. Sorry I can't give you an exact recipe. Then for the filling use a bit of cornstarch, lemon zest, fresh ground cinnamon (keep a little cheapo coffee grinder for spices). The crumb topping - fresh cinnamon, real butter (and I way prefer unsalted butter flavor - add a bit of salt), NO oats.
I use cortland and Granny Smith mix. I had a link earlier this month, that included an apple pie/bread pudding pie. It was really good. Had applesauce, yogurt, apples,oats, sugar and bread, and was topped with brown sugar and butter. If I can find the link, I will post it.
As others have said, Macouns should work -- I usually use Cortlands. Streusel topping is my favorite kind of apple pie -- I like to toss some raw cranberries (maybe half a cup? Enough to barely cover the apples) on top of the apples and underneath the streusel. It adds a nice color and a little twist.
Here is the one recipe my husband insists I make every year for the holidays -- yup, both Thanksgiving and Christmas. It gets rave reviews from friends and family alike! It's definitely apple pie with a twist!!
Upside-down Apple Pecan Pie
1C chopped pecans
1/2C brown sugar, packed
1/3C butter, melted
1 pkg Pillsbury pie crusts (pre-rolled and folded)
6 tart apples, cored, peeled & sliced
Heat oven to 375. In 9 pie plate, combine pecans, sugar and butter. Spread evenly on bottom. Prepare crust for 2 crust pie, spreading 1t flour over one crust, then placing it flour-side down over pecans. In lg. bowl, mix remaining ingreds. Spoon into pan. Top with 2nd crust; fold edges under and crimp/flute. (It doesnt have to look attractive, as the pie will be turned upside-down after baking.) Cut slits in several places on top crust to vent. Bake on a cookie sheet 40-50 min. until golden brown. Cool 5 min. Invert onto serving plate, removing pie pan carefully. Youll probably have to scrape some of the pecan goo out of the plate and spread it on the pie. Cool at least 1 hr. before serving. You can make this the night before - once the pie is cooled, cover loosely with foil. Dont refrigerate.
I like Granny Smiths for pies, as they don't collapse so much and hold their shape, but Macouns will work as well.
As for something with a twist, I've chopped up crystallized ginger and tossed it with the apple/sugar/cinnamon mixture before loading up the pie shell. Gave it a nice bite, but not overwhelming for those that like "normal" apple pies in my family.
I also love this pie (have recommended it here in the past), and it is very easy. No problem substituting another tart baking apple for Granny Smith. I also use a homemade crust and homemade cranberry sauce (any sort without savory elements works, and extra flavors in it, like spices or fruit, just add extra dimension to the pie) though I have used canned and the pie is still lovely. It always gets a good reception.
Thank you everyone -- so many great ideas and excellent information! I see multiple apple pie baking events in my future . . .