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65
1 recipe single-crust Basic Flaky
Pastry Dough (page 64)
½ cup packed light brown sugar
½ cup walnuts, pecans or almonds
¼ cup rolled oats (not quick cooking)
¼ cup unbleached, all-purpose flour
¼ cup (½ stick) unsalted butter,
room temperature
3 large apples, peeled, cored and cut
into eighths (1 Granny Smith + 2
Golden Delicious, or 3 Winesaps
or Pippins)
3 large eggs
¾ cup lowfat sour cream
½ cup granulated sugar
¼ cup unbleached, all-purpose flour
1½ tablespoons pure vanilla extract
¼ teaspoon kosher salt
Preheat the oven to 375°F.
On a lightly floured surface, roll out the pastry
1
⁄
8
-inch thick, about 3 inches larger than the
diameter of a 10-inch deep-dish-pie plate. Lift carefully, using a dough scraper to help lift the
pastry. Loosely fold in half, then into quarters to form a wedge shape. Position the point of
the wedge in the center of the pie plate and carefully unfold the dough into the pan. Make
sure there are no air pockets between the dough and the pan. (If any tears in the crust occur,
mend them by brushing lightly with water and pinching together, or patching with a scrap of
rolled dough.) Trim evenly, leaving a 1-inch overhang. Lightly brush the edge of the pastry
with water and fold over. Seal and crimp or flute decoratively. Refrigerate until ready to use.
Roll the trimmings into a flat disc, wrap, refrigerate and reserve for another use or discard.
Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and
butter. Pulse until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers
until the mixture resembles coarse crumbs. Refrigerate while continuing.
Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples
to the piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour
cream, sugar, flour, vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl
and process 5 seconds longer. Pour this mixture over the apples. Top with the reserved
crumb mixture and bake in the bottom third of the preheated oven for 50 to 60 minutes, until
golden, a little bubbly and slightly puffed. Check the pie after 30 minutes – if the crust begins
to brown too much, cover with foil strips or commercially available piecrust shield strips for
the duration of the baking time. Cool on a rack at least 1 hour before serving.
Nutritional information per serving:
Calories 356 (48% from fat) • pro. 6g • carb. 41g • fat 19g
• sat. fat 2g • chol. 86mg • sod. 150mg • fiber 1g
Old World Apple Crumb Pie
A creamy apple pie with crunchy, crumb topping.
Makes one 10-inch pie, 12 servings
Preparation: 15–20 minutes, plus 40 minutes to prepare the
pastry and 2 hours baking and cooling
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