I am really into holidays and any occasion to celebrate, particularly one that necessitates pie. Fall has many such occasions, pumpkin pie and pecan pie for Thanksgiving, but summer has no defined pie to holiday relationships. This leaves me in place to take every chance I can get to bake a flaky-crusted, fruit-filled summer dessert.
This weekend, for Memorial Day, I wanted to make something really American in honor of the holiday. What better dessert for this holiday, which is observed in honor of those who died in our nation’s service, than a good old-fashioned Apple pie?
Well, it’s not that old-fashioned. This version of apple pie is no-fuss, thrown-together delicious, letting you focus on enjoying the three-day weekend while the oven transforms cold-storage apples into caramelized glory. Oh, and there’s also a tablespoon of Bourbon for a festive kick, but omit that if you’d like your pie booze-free.
Instead of a second layer of crust, or a finicky lattice top, the apples are covered with a crumble of brown sugar and walnut topping, this pie doesn’t need that extra layer of crust, leaving you to enjoy an extra scoop of homemade frozen yogurt guilt-free.
Click here for the Basic Flaky Pie Crust recipe.
Piled-High Apple Pie Recipe
|Servings:||Makes one 9-inch pie|
- 1 Basic Flaky Pie Crustrecipe, fitted in a 9-inch pie plate
- 5-6 medium apples, peeled, cored, and cut into 8 pieces, about 5 cups
- 1/4 cup plus 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp Bourbon whiskey
- 2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- Pinch sea salt
- 1/2 cup chopped toasted walnuts
- 2 tbsp butter, at cool room temperature
1. Preheat an oven to 350 degrees F.
2. While the oven preheats, make the pie filling. In a large bowl, combine the apples, 2 tablespoons of the brown sugar, flour, whiskey, cinnamon, nutmeg, and salt. Toss to combine and set aside.
3. In a medium bowl, combine the walnuts, 1/4 brown sugar, and the butter. Mix to combine with a silicone spatula or use your hands. Set aside.
4. Line the pie crust with parchment paper and fill with dried beans or pie weights.
5. Bake the crust in the oven for 15 minutes, then remove the pan from the oven. Remove the dried beans and the parchment paper and place the crust on a cooling rack for 10 to 15 minutes.
6. Place the apples in the pie dish, letting any extra fall naturally into a slight mound. Make sure there are no spaces between the apples and the crust. Then, cover the apples with the topping, again, letting any extra topping form a slight mound at the center of the pie.
7. Bake in the oven for 50-60 minutes, or until the apples are easily pierced by the tines of a fork and the topping is caramelized. Serve with homemade frozen yogurt or ice cream.