I feel like December is cookie season. But since we’re firmly planted in November for the next week, I’m declaring we’re still in pie season. The local Okanogan apples are plentiful in the markets, and you never have to twist my arm very much to make (or eat) pie. So, just in time for American Thanksgiving, or just in time for Canadian Anydays-giving, here’s a little Apple Streusel Pie for you.
I was originally going to call this post Apple Rye Streusel Pie, because I find rhymes like this highly amusing. But then I thought, perhaps you might think there was rye (i.e. alcohol) in the pie, not rye (like the flour). So I caved, and went with the boring title instead 🙂
We actually made this rye pie for our Canadian Thanksgiving last month, but time has gotten the better of me and I didn’t get around to posting it; however, posts like these are better late than never, and this was such a good pie, that I’m sure you won’t care when it was intended for. At least I’m hitting someone’s thanksgiving this week!
I wanted to make a pie but didn’t want to go through the fuss of making a double-crust fancy-pants pie. This apple streusel pie was the result.
Rye Pie Pro’s:
- This apple streusel pie is very easy to make.
- The pastry base uses a good amount of rye flour, instead of the traditional all-purpose white flour. I think this adds a subtle nutty flavour to the pie, which nicely complements the apples.
- The streusel topping bakes up nice and crunchy, and anyway, who doesn’t love streusel topping!
- For a typical pie, there is very little sugar in it. I like to let the sweetness of the fruit come through. Can we call this a healthy pie? Probably not. But it definitely tastes like perfectly ripe apples, and that’s a good thing in my books.
Rye Pie Con’s?
- Umm… it takes more than 60 minutes to bake?
- Umm… you need to wait for it to cool before slicing into it?
If you find yourself in need of a good dessert for tomorrow, or a good dessert in general, give this one a try. I think it can hold its own against the classic Pumpkin Pie.
Served warm, with a dollop of ice cream or whipped cream, it’s pretty darned great. Served cold, straight from the fridge at midnight, I won’t tell if you don’t 😉
- 100 g (~3/4 cup + 1 tbsp) all-purpose flour
- 50 g (~1/3 cup + 1 tbsp) rye flour
- 112 g (1/2 cup) cold unsalted butter, cut into cubes
- ½ tbsp apple-cider vinegar
- 3 to 4 tbsp cold water
- 90 g (3/4 cup) all-purpose flour
- 1 tsp ground cinnamon
- 50 g (1/4 cup packed) brown sugar
- 75 g (1/2 cup) chopped walnut pieces
- 75 g (1/3 cup) unsalted butter, melted and cooled slightly
- 3 to 4 large apples, cored and sliced, about 5 mm thick (aim for 7 to 8 cups)
- 2 tbsp fresh lemon juice
- 30 g (1/4 cup) all-purpose flour
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 20 g (2 tbsp) granulated sugar
- 1 tsp pure vanilla extract
- In a food processor, pulse together the flours, butter and apple-cider vinegar (or use a pastry cutter or two knives).
- Slowly add in the water, 1 tbsp at a time, and pulse until the dough comes together and forms little balls. When you've added enough liquid, the dough should stick together when pressed between your fingers.
- Shape the dough into a flat disc and refrigerate until ready to use (preferably let it sit at least 30 minutes).
- With a spoon, mix together the flour, cinnamon, brown sugar, chopped walnuts and melted butter. Set aside until ready to use.
- Mix together all the ingredients for the pie filling, until the apple slices are completely covered. Let this mixture sit for about 10 minutes, while you're preparing your pie shell.
- Pre-heat the oven to 400 F and place a tray in the oven, which will be used to catch any pie overflow.
- Roll out the pastry dough into a circle that is about 5 cm / 2 inches larger than your pie plate.
- Transfer the dough into the pie plate and gently press it down into the pan and up along the sides.
- Trim up the edges to allow a 1-cm overhang. Then pinch the dough along the rim of the pie plate, to form a lip.
- Spoon the apple mixture into the prepared pie shell. Do not spoon in juice that has seeped out. The pie will probably look very full. Try to mount up the apples as best you can, as they will shrink down as it bakes.
- Sprinkle the streusel layer onto the pie and press it down gently.
- Place the pie into the centre of the oven, over top of the baking tray.
- Bake at 400 F for 20 minutes, then reduce the oven temperature to 375 F and bake for another 45 to 60 minutes, or until the apples are soft to pierce. If the top is getting too brown before the apples are finished cooking, place a bit of foil over the pie.
- Let the pie cool at least 2 or 3 hours before serving, to allow it to set.
Enjoy the Apple Streusel Pie!