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The
following is a decadent version of an apple pie.
This pie is done in two stages. First you bake
the pie until almost done, and then top with a
nut crumble to finish. Since Oregon is Hazelnut
country, I use toasted hazelnuts in the topping.
You may substitute cashews if you desire. You
can use a store bought pie crust, but since it
is so simple to make it fresh, I prefer to make
my own.
Crème
Fraiche Apple Pie with Hazelnut Crumble Topping
Crust
1 ½ cups all-purpose flour
4 ounces unsalted butter (one stick)
½ teaspoon fine sea salt
Approximately ¼ cup ice water
Mix
the flour with the salt. Cut the butter into the
flour with a pastry cutter or two butter knives
until the butter is the size of small peas. A
tablespoon at a time, add the water while mixing
with your hands until the dough just holds together.
You should be able to see the butter pieces in
the dough. Place this on a piece of plastic wrap
and roll out slightly with another piece of plastic
on top. Wrap this well and refrigerate for 30
minutes. After dough has rested, roll out the
dough slightly and then put the dough into a 9-inch
deep pie tin. Flute the sides of the dough and
place back into the refrigerator for 30 minutes
to rest.
Filling
4 Large Baking Apples (Granny Smith, Rome or
Gala apples work well or if you are lucky you
can get Winter Banana apples) peeled, cut into
slices (you may leave on the skins if the apples
are organic)
¾ cup Caster Sugar
1 teaspoon Chinese Five Spice Powder
2 teaspoons Vanilla paste
½ teaspoon fine sea salt
2 Tablespoons corn starch
¾ cup Crème Fraiche
Mix
all the ingredients and place into the chilled
pie crust. Bake at 375F for 40 minutes. After
40 minutes lower the temperature to 350F. Crumble
topping on top of hot pie and continue to bake
for another 20 minutes. The topping will spread
and create a very crunchy top. If the crust seems
to be getting too dark, wrap foil around the edges
of the crust to prevent from getting too brown.
Topping
1/2 cup all purpose flour
½ cup dark brown sugar (I prefer Dark Muscavado
sugar since it has more molasses)
¼ cup Caster Sugar
1 cup chopped hazelnuts (already roasted and
skins removed)
1 teaspoon Chinese Five Spice Powder
4 ounces chilled unsalted butter (1 stick)
Mix
the flour, sugar, and Chinese five spice in a
bowl. Cut the butter into the mixture until it
resembles small peas. Add the chopped hazelnuts
and mix. Drop this by the teaspoonful on top of
the pie while still hot and this will melt into
the pie creating a crunchy topping when cool.
Serve slightly warm with your favorite ice cream
or an additional spoonful of sweetened Crème Fraiche.
Click
here for printable version
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