A crazy, whirlwind weekend and staying at the office ’til late last night left me with no time to do this pie justice. I admit it, I cheated and used a frozen pie crust. Heck, I didn’t even have the quintessential double crust… I used an easy crumble topping. Now, don’t get me wrong, this crumble topping is GOOD, but I’m sure it pales in comparison to Dorie’s intended top crust.
As for the filling, I went straight by the book. It makes for an incredible apple pie and I can’t imagine how much better it would be had I made the double crusts. If you’re interested (or short on time!), here’s the recipe for the crumble topping…
Cinnamon Crumble Topping
Adapted from: Bon Appétit, October 2003
1 c all purpose flour
1/4 c Splenda for Baking
1/4 c light brown sugar, packed
1-1/2 tsp ground cinnamon
1/2 tsp salt
6 tbsp unsalted butter, chilled and cut into 1/2″ cubes
Blend first 5 ingredients in a food processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand. Pack topping over and around apples, then bake pie according to instructions.
All-American, All-Delicious Apple Pie (pgs. 300-302)
Source: Baking – From My Home to Yours by Dorie Greenspan