We’re calling it a pie, but it’s topped with crumble and shaped like a cake. It has all the mouth-watering flavour of an apple pie, but it’s much easier to make. There’s no crust lid, but the crumble top gives it a wonderful texture and taste! When you’ve got a crowd to please, this should be your go-to dessert.
Yield: 24 pcs
Prep Time: 30 minutes
Cook Time: 35 to 40 minutes
Ingredients
For the crust:
1 1/2 recipe for pie crust from Asparagus and Mushroom Quiche recipe
17 g / 4 tsp granulated sugar
For the crumble:
- 63 g / 1/2 cup all-purpose flour
- 50 g / 1/2 cup large flaked oats
- 109 g / 1/2 cup dark brown sugar, firmly packed
- 2 g / 1/2 tsp ground cinnamon
- 76 g / 1/3 cup Crystal margarine
For the filling:
- 1091 g / 9 cups peeled, sliced apple wedges (mix of locally grown apples that are good for baking – Crispin, Cortland, Golden Delicious, McIntosh, Northern Spy, Russet, Spartan)
- 30 ml / 2 tbsp lemon juice, preferably freshly squeezed
- 10 ml / 2 tsp vanilla extract
- 145 g / 2/3 cup dark brown sugar, firmly packed
- 67 g / 1/3 cup granulated sugar
- 24 g / 3 tbsp cornstarch
- 5 g / 1 1/2 tsp ground cinnamon
- 2 g / 1 tsp ground ginger
- 1 g / 1/8 tsp ground cloves
Directions:
- Make pie crust as directed, whisking the sugar with the flour. Wrap well in plastic wrap and place into the fridge to chill; at least 30 minutes.
- Preheat oven to 375°F (190°C). Position the oven rack on the lower third of the oven. Grease the bottom of a 15” x 10” rimmed baking sheet with a small amount of Crystal margarine and line bottom with parchment paper.
- In a small bowl whisk together the flour, oats, brown sugar, and cinnamon until thoroughly combined. Add in the Crystal margarine. Work into the dry ingredients until clumps begin to form. Place into the fridge until needed.
- In a large bowl, toss the sliced apple wedges with the lemon juice and vanilla extract.
- In a small bowl, whisk together the dark brown sugar, granulated sugar, cornstarch, cinnamon, ginger, and cloves until thoroughly mixed. Sprinkle mixture over the apples. Stir until apples are evenly coated with the sugar mixture. Set aside.
- Roll the chilled pie dough to create an approximately 18” x 13” rectangle. Carefully drape the dough into the prepared baking sheet.
- Trim edges to just over the baking sheet rim. Crimp edges as desired.
Transfer the apples into the baking sheet, spreading the apples into an even layer.
- Evenly sprinkle the crumble over the apples.
- Place into the preheated oven and bake for 35 to 40 minutes or until crust is deep golden in colour and the filling is bubbling.
- Remove from oven and place the baking sheet onto a wire cooling rack to cool. Once cooled, cut into squares.
Chef’s Notes:
- Look for in-season, locally grown apples at your supermarket or farmer’s markets. Also, look up or ask the farmer which variety of apples are good for pies or baking.
- Pie can be made in advance and frozen. Thaw overnight in the fridge, and bake as directed.
