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Author Notes: When I was in high school, TGI Friday's opened in New Orleans. I had lunch there with my Aunt Martha (who also owned a restaurant--I know this seems crazy, but chains like TGI Friday's were a new thing in the 1970's and seemed kind of cool). She and I both loved their apple strudel pie, and asked for the recipe--which they gave us! I've made that pie nearly every Thanksgiving since then (and for other occasions as well--it's my stepson's favorite dessert). I no longer have the original recipe, but I do have a 3X5 butter stained card entitled "My Apple Pie," probably my first foray in adapting recipes to my taste. I honestly have no idea what I changed, except that ever since I made mrslarkin's Truly Scrumptious Apple Pie, I've always used at least 3 different varieties of apples. This is my go-to fall pie recipe, and with the possible exception of my white cookies, it is my most requested dessert. I like an all-butter crust, but use what you like.
The original recipe had a spec sweet filling and crumb topping. I recently altered the recipe, borrowing the topping from Alice Medrich's No-Peel Apple Crisp. I prefer the pie less sweet, and love the crunchy topping. —drbabs
Makes a 9 or 10 inch pie
For the crust:
- 1/2 cup butter, extremely cold and cut into cubes
- 1 cup all purpose or white whole wheat flour
- 1/2 teaspoon kosher salt
- 1/4 cup ice water
- Put the butter, flour and salt in the food processor, pulse until the mixture forms small pebbles. Add water, 1 tablespoon at a time, pulsing a couple of times after each tablespoon. Continue to add water until the dough just starts to gather into a large ball. Remove the dough, form it into a disk, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.
For the Pie Filling
- 6 large apples (I like Granny Smith, Honeycrisp and Fuji)
- 1/2 cup brown sugar
- 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- For The Topping
- 4 tablespoons butter, melted
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon kosher salt
- 1 cup chopped toasted walnuts
- 1/4-1/2 cup turbinado sugar, optional
- Peel and slice apples 1/4 inch thick. Place in a large bowl. Add sugars, spices, flour and salt. Toss till thoroughly blended.
- Remove pie crust from refrigerator. Roll out dough on a lightly floured surface into a circle about 12 inches across. Place crust into a 9 or 10 inch pie pan with at least 1-inch high sides (higher is better, but use what you have) . Crimp the edges if you're feeling fancy. Place the pie crust onto a large cookie sheet. (Trust me on this one.) Pile the apples and spices into the crust--you will have a fairly tall mountain of apples. Sprinkle any leftover spices over the top of the apples.
- Heat oven to 400. Make the topping. Combine all the ingredients in a bowl and mix well. Pile over apples, covering them as completely as possible. Sprinkle the topping with the turbinado sugar, if using.
- Place cookie sheet with pie on top into oven and bake for 10 minutes. Reduce heat to 350, and bake 1-1 1/4 hour until the topping is well browned. Let cool on a wire rack before serving. (From the photo, you can see that my pie crust shrank. Still working on pie crust!)
- This recipe was entered in the contest for Your Best Thanksgiving Pie
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