Recipe: Linda Lomelino's Apple Crumble Pie with Honey and Pecans
September 1, 2017
Apple Crumble Pie with Honey and Pecans
I baked this apple crumble pie for the first time for a wine tasting that I held together with my friend Lua. She chose the wines and I baked foods to go with them. She had chosen a wine that complemented ap-ples and nuts, and then I decided to improvise this pie. The participants loved it so much (as did I) that, of course, it had to have a place in this book.
1 pie, about 8 inches in diameter,
¾ cup all-purpose flour
½ cup coarse sugar
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
3½ ounces pecans
6½ tablespoons (3¼ ounces) cold butter
APPLE AND HONEY FILLING
30 ounces apples (about 4 apples)
⅓ cup honey
2 tablespoons cornstarch
Mix all the ingredients except the butter in a food processor or blender and pulse it to a relatively fine meal. Cut the butter into small pieces and add it to the flour mixture. Pulse the mixture until the dough is crumbly.
Preparing the Filling and Assembling and Baking the Pie
1. Preheat the oven to 350°F.
2. To prepare the filling, peel, core, and slice the apples. Put the slices in a large bowl and add the honey and cornstarch.
3. Pour the apple filling into a pie pan. (Note: Do not use a springform pan, as the liquid will leak out.) Crumble the topping evenly over the filling. Bake the pie on the middle rack of the oven for 40 to 45 minutes or until the topping is golden brown and the filling is bubbly. Remove the pie from the oven and let it cool. Serve the pie with Caramel Ice Cream (page 137) or Caramel Vanilla Sauce (page 138), if desired.