Sorry. This wasn’t really supposed to happen.
I swear to you.
This week, things we’re gonna be different. We were going to switch off the butter brain and slip into a whole lotta healthy.
If only you knew.
I had it all planned out… a dedication to starting the day off right. I wanted to lay out a wholesome road using a few of my favorite speedy, healthy weekday breakfasts.
Dude, it was going to be to be nutritious and delicious and so fudging practical. There would have been yogurt and fiber every which way.
But it just didn’t happen.
Instead, life happened. Pie happened.
Ya see, chilly temperatures happened, fall feelings happened. We all know what happens when fall feelings happen… cinnamon, cloves and baked fruit happen.
And it just so happened that I needed a recipe to accompany a piece I was writing, that just so happened to be about… uh pie. So yeah, that happened.
Then sometimes, other stuff happens which keeps you secluded on a mountain, miles away from stealing fake mustaches off of boozed-up strangers in celebration of your sweet little butter bean’s big birthday. When that sort of thing happens, you just have to make compensation happen.
If you didn’t know, compensation often looks very pie-like. Makes sense.
I found that when a jumble of seemingly unrelated happenings happen, they can sometimes be linked to a central hub of happening.
This time, that magnificent central hub happens to start with ‘P’ and rhymes with fly.
Thus, very tall pie happened. And that’s what’s up.
But uh, just gonna throw this one out there… a slice of cold, next-day pie might very well fall into the breakfast for champions category.
Make it happen.
Sky High Apple Pie
For the pastry crust:
- 1 & 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
- 10 Tbsp very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
For the filling:
- 4 lbs apples: washed, peeled, cored and thinly sliced (mix of Gala and Granny Smith)
- 2 Tbsp butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 tsp lemon juice
- 2 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 & ½ tsp vanilla extract
- 1/3 cup AP flour
For the Streusel:
- ½ cup butter, melted
- 1 cup AP flour
- ½ cup light brown sugar
Spray a 9 inch springform pan with non-stick baking spray and wrap the bottom and sides with aluminum foil; set aside.
Whisk together the flour, powdered sugar and salt in a large bowl. Using two butter knives of a pastry blender, cut the butter into the mixture until it resembles pebbles. Slightly break up the egg yolk with a fork and cut into mixture a little at a time until the dough looks like small peas.
Turn the dough out onto a lightly floured surface and knead sparingly just to bring the dough together. Pat into a disk shape, wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350 F.
Melt the butter in a large skillet over medium low heat. Add the apple slices, tossing to coat. Sauté the apples until slightly tender, about 10 minutes. Remove from heat and allow the slices to cool slightly. Mix apple slices with the sugar, lemon juice, spices and vanilla; coating completely. Sprinkle the flour over the apple mixture and mix in evenly.
Working carefully, press the chilled pastry dough along the bottom and up sides of the prepared pan. Seal any torn edges with just a little bit of water. Prick along bottom and sides of the crust with a fork, creating small pinholes. Bake the crust in the preheated oven for 12 minutes.
Remove and pour the apple mixture into the crust. Bake for 45 minutes.
While the pie is baking, prepare the streusel. Using a fork, combine the flour and brown sugar with the melted butter. Using your hands, crumble the streusel over the top of the pie after it has baked for 45 minutes. Return to oven and allow the pie to bake for 15 to 20 minutes longer, or until topping is golden brown.
Allow to cool on a rack for at least 20 minutes.