APPLE PIE A LA MODE

Julie Hayashi

By
@jrhayashi

I don't remember were I got the original recipe that I modified but I am glad I did.

I made this for my Mother-in-Law since she has issues eating.

I entered this into local fairs and won 1st place and judges favorite and the judging judge ask for the recipe. Although he said it did not win Best in Show because he thought the topping was too sweet and he would have used a pie crust top, but I like it the way it is!


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Rating:

Comments:

Serves:

10

Prep:

45 Min

Cook:

50 Min

Method:

Bake

Ingredients

FILLING

3/8 oz
instant clearjel
5 1/2 to 7 oz
sugar, to taste, depending on the tartness of the apples
1/4 tsp
nutmeg or ground cardamom
1/2 tsp
cinnamon
1/4 tsp
salt
4 to 5 c
cored, peeled and diced apples
1 Tbsp
vanilla
5 3/8 oz
half-and-half, light cream, or heavy cream, your choice

TOPPING

1 c
all-purpose flour
1/2 c
sugar
1/4 c
packed golden brown sugar
1 1/2 tsp
ground cinnamon
1/2 tsp
salt
6 Tbsp
chilled unsalted butter, cut into 1/2-inch cubes

PIE DOUGH

1
9 inch pie shell

Directions Step-By-Step

1
Topping

Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
2
Filling

In a large bowl, whisk together the Instant Clearjel® , the sugar, spices and salt. Set aside. Place butter and diced apples in a sauté pan and cook over medium high heat until just soft. Cool slightly. Toss apples in the spice mixture until combined thoroughly. Add the vanilla and cream, and stir well. Spoon the filling into the crust. Add crumb topping.
3
Baking

Bake the pie in a preheated 450°F oven for 15 minutes, then reduce the heat to 350°F, and bake for an additional 40 to 50 minutes, until the top is medium-brown and the juices are clear and bubbly.
4
Note:
If you’re using a light or shiny pie pan rather than a dark one, be sure to bake the pie for at least 50 minutes, to ensure that the bottom crust is done.

About this Recipe

Main Ingredient: Fruit
Regional Style: American