Pecan Crumble Apple Pie
Ingredients:
- pie crust, your favorite recipe - 1 - 9 inch
- flour - 2/3 cup
- packed, light brown sugar - 2 T
- sugar - 2 T
- Kosher salt - 1/2 t
- cinnamon - 1/4 t
- chopped pecans, divided - 2/3 cup
- cold butter, cut into pieces - 5 T
- sugar - 1/2 cup
- cornstarch - 2 T
- fresh ground nutmeg - 1 1/2 t
- Granny Smith apples, peeled, cored, sliced - 6
- grated lemon zest - 1/2 t
- cold heavy cream - 1 cup
- powdered sugar - 2 T
- scraped seeds from 1/2 split vanilla bean -
Instructions:
Prepare crumb topping -- in a food processor, combine flour, brown sugar, 2 T sugar, salt, cinnamon and 1/3 c pecans; process until pecans are ground. Add butter and pulse until mixture is crumbly. Pour into a bowl; add 1/3 c pecans, using your hands, crumble mixture to form larger clumps. Place in refrigerator until ready to use.
Prepare filling -- in a bowl, blend together 1/2 cup sugar, cornstarch and nutmeg. Add apples and zest; toss until apples are coated. Pour apples into pie crust. Sprinkle crumb topping over top of pie, gently pressing into place; place pie on a baking sheet.
Bake in a preheated 350 degree oven for 1 1/2 hours, until filling is bubbly and top is golden brown. Cool completely on wire rack. Serve with vanilla whipped cream.
Prepare vanilla whipped cream -- in a bowl, beat together cream, 2 T powdered sugar and vanilla until soft billowy peaks form.
