HYBRID APPLE PIE

HYBRID APPLE PIE image

Yield 8-12 people

Number Of Ingredients 17

1 9-inch pie crust
Filling:
2 - 2 1/2 lbs apples (mixture of sweet and tart cooking apples)
1/4 cup turbinado (aka sugar in the raw) or brown sugar
2 tbsp tapioca flour
2 tbsp apple butter
1 1/2 tsp lemon or lime juice
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp grains of paradise/cardamom/black pepper, freshly ground (you can mix or use whichever you happen to have)
Streusel topping:
1/2 cup all-purpose flour
1/4 cup rolled oats
3 tbsp packed light-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, room temperature

Steps:

Preheat oven to 425°F. Place an oven rack at the lowest possible setting. For the filling: Core the apples. Slice into 3/4-inch chunks. Toss all of the apples with the sugar, tapioca flour, apple butter, citrus juice, salt, and spices. For the streusel: In a medium bowl, combine flour, oats, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months. Assemble and bake the pie: Pour apple mixture into the pie shell making sure to transfer any residual liquid as well. It will seem very full. Press streusel mixture onto the top. Place the pie on a baking sheet lined with parchment paper and bake the lowest rack of the oven for 50 minutes until the apples are cooked through but not mushy. Remove and cool on a rack at least 4 hours or until almost room temperature.