Apple pie with pecan crumb topping

For a long time, I wasn't a big fan of apple pie. I don't like gooey, overcooked chunks of apples, I don't like the weird thick filling they sometimes have, I don't like how bland it tends to be.

Then I found this recipe, and I learned that Pippins are really the only apple that is tart enough for my pie tastes and things started coming together. Buying a device that peels and thinly slices apples made the whole process much less arduous.



This recipe is adapted from a little pamphlet of pie recipes that I picked up a few years ago. It's become a staple in our house. The crumb topping is my own invention and you'll probably see it popping up more as the holidays approach - it's the same one I use for sweet potato casserole.

Dutch Apple Pie
1 9-inch unbaked pie shell
6 - 8 tart apples, peeled and thinly sliced
1/2 cup sugar
1/2 cup brown sugar
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp lemon zest
3/4 cup heavy cream

Pecan Crumb Topping
1/2 cup all purpose flour
1/2 cup brown sugar
1 cup pecans
1/2 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
3 tbsp butter

Place sliced apples in pie shell. Mix together the cream, spices, sugars and salt and pour over the apples. Bake in a 450 degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes.

Meanwhile, make the crumb topping. Place all ingredients except the butter in the food processor and pulse until you have a fine mixture. Add the butter and pulse several more times, until the mixture begins to come together and become crumb-like.

Remove the pie from the oven briefly and layer the crumb topping over it. Put the pie back in the oven and cook for another 15 - 20 minutes, until the topping is lightly browned. The apples should be tender, but not completely soft.

I like it best served warm with vanilla ice cream, but the leftovers are pretty good cold, eaten straight out of the dish.