Some scents will make my mouth water instantly: fresh warm bread, bacon or onions frying in a
hot skillet and of course apple pie!
A warm apple pie is my favourite dessert to finish off a Thanksgiving dinner. The crumble on top of the pie and the pears is a nice change from the traditional apple pie.
When baking a pie, I prefer to use Spartan, Northern Spy or MacIntosh apples. As for the pears, you want to make sure that they are just right: not
too soft and not too firm. The best pear
varietals to use are Bartlett and Bosc.
Make sure to bake your pie at least 6 hours before serving. I prefer to bake mine the day prior and reheat it before serving.
To reheat the pie, heat up the oven to 300°F. Once the oven has reached that temperature, insert the pie and close the stove. The pie should be at the perfect temperature for serving 10 to 15 minutes later!
Apple & Pear Crumble Pie
yields 8 portions
Ingredients
Pie
Filling
- 1 pie crust (frozen or fresh)
- 2 large apples, peeled and sliced
- 3 pears, peeled and sliced
- 3 tablespoons fresh lemon juice
- ⅓ cup brown sugar
- ¼ cup all purpose flour
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
Topping
- ¾ cup Apple & Cinnamon flavoured instant oatmeal
- ¼ cup all purpose flour
- 3 tablespoons brown sugar
Directions
Preheat oven to 400°F.
Place the slices of apples and pear in a large bowl and
coat with the lemon juice.
Incorporate the brown sugar, flour, ginger, cinnamon, and
toss to coat the fruit.
Pour the fruit mixture into the pie crust.
For the topping, mix together the oatmeal flakes, flour, and
brown sugar.
Add the butter and mix well, crushing the pieces with
your fingers to incorporate into the dry mixture.
Crumble the topping on the pie.
Place the pie on a baking sheet as the fruit juices may
spill over while baking.
Bake for 45 to 50 minutes until the
fruits are tender, the topping is golden brown and the
juices from the fruits are boiling to the surface.
Serve warm with a big scoop of ice cream.
Enjoy!
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