What a way to finish a dinner. If you love apple pie, but want to try something a bit different, you won't be disappointed. I think of this pie as a winter time dessert. It is very rich, with its crunchy crumb topping, and the apples tossed with a heavy cream filling. No vanilla ice cream needed!
As Always,
ENJOY!
My Variation: I omit the walnuts from the topping, my grocery store only has the smaller Granny Smith apples, so I use about 8.
Amish Apple Pie (recipe from Cooking from Quilt Country by Marcia Adams)Streusel1/3 cup granulated Sugar1/4 cup brown sugar1/2 cup flour plus 2 Tbsp all purpose flour1 teaspoon cinnamon1 teaspoon nutmegspeck of salt1/2 cup (1 stick) butter cold * I slice this up first1/2 cup coarsely chopped English walnuts4 Large Mcintosh or Granny Smith apples (4 cups)1 unbaked 10 inch pie shell1 cup sugar3 Tbsp. all purpose flour1/2 tsp ground cinnamon1 egg1 cup heavy (whipping) cream1 tsp Vanilla extractPreheat the oven to 350 degrees. In a food processor bowl, mix the first 6 ingredients of the streusel. (you can use a large fork or pastry blender) Add the butter and process until the mixture is crumbly; it should still have a dry look to it - don't over process it. You should have little crumbs when you are done, add your nuts. Peel, core and thinly slice the apples: there should be about 4 cups. Place the apples in the pie shell. In a small bowl mix the sugar, flour and cinnamon. Beat the egg in a medium bowl and add the cream and vanilla. Add the sugar mixture and blend. Pour over the apples. Bake for 1 hour in the lower third of the oven. after 20 minutes sprinkle the streusel topping over the top and continue baking for approximately 40 minutes longer or until top puffs and is a light golden brown.
