The American classic receives a twist this week in honor of Pi(e) Day on March 14.
I like Pie, not sure if a fan, but who says no to sweets, right?
What I like about this recipe, is that the streusel on the top contributes by adding different textures to the whole. And even more, the streusel can be made with a whole bunch of different ingredients depending on your taste, or why not what you have in your pantry. I have had streusel made of granola, just sugar, and butter for more crunchiness, adding different nuts, and why not nut flour.
All in all, I made this recipe in 3 hours, but the active time was 45 mins. I think it is great that you can cook, go exercise, then do something else, do laundry, you know, you are cooking but also been active around the house.
Feel free to experiment and let me know how it goes.
Makes: 1 9″ Pie
Prep Time: 15 Mins
Cook Time: 60 Mins
- 315 g All-purpose flour
- 15 g Sugar
- 5 g Salt
- 220 g Butter, cut into pieces
- 70 g Water, cold
- 1.250 kr Green apples
- 50 g Brown sugar
- 100 g Sugar
- 50 g Butter
- 100 g Apricot jam
- 1 cinnamon stick
- 200 g Butter
- 200 g Sugar
- 300 g Flour
- 125 g Pecans, raw
- Dough: Combine the flour, sugar, and salt in the food processor. Add the butter and blend until lime bean crumbs size form, about 2 minutes. Add the water a table spoon at the time and continue to mix until the dough just comes together. Turn out the dough onto a lightly floured work surface. Wrap tightly and refrigerate for at least 1 hour before rolling. Preheat the oven to 375F,. Line the pie on the pan, 9 inch, and place it on the refrigerator for 45 minutes. Remove from refrigerator, place beans or any weight on the tart, bake for 25 minutes.
- Filling: Peel and cut the apples in cubes on no more than ½ inch. Add the sugar, butter, cinnamon stick, and apricot jam. Cook until apples are soft. Cool down.
- Streusel: Mix all ingredients in a bowl.
- Assemble: Place the filling on the cake, and then the struesel over it. Cook on 375F for 30-40 minutes, or until golden
**TIP: The dough can be held in the refrigerator for three days or frozen for up to three months.