YIELDS
One 10" deep-dish pie, 8-12 servings
INGREDIENTS
Crumb Topping
- ⅓ cup toasted pecans
- ¾ cup unbleached, all-purpose flour
- ⅓ cup unsalted butter, cold and cut into cubes
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon sea salt
- Crust and Filling:
- ½ recipe Sweet Pâte Brisée dough (see Cuisinart.com for recipe)
- 5 large apples (golden delicious, ginger gold, or other similar apples), peeled, cored and halved
- juice of 2 lemons
- 1teaspoon vanilla paste*
- ½ cup granulated sugar
- 2 tablespoons apricot jam
*Vanilla paste can be found in specialty gourmet stores. If not available substitute pure vanilla extract.
NUTRITIONAL INFORMATION
Nutritional information per serving (based on 12 servings): Calories 166 (8% from fat) • carb. 36g • pro. 3g • fat 1g • sat. fat 0g • chol. 36mg • sod. 225mg| calc. 10mg • fiber 2g
INSTRUCTIONS
Prepare the Crumb Topping: Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the pecans and pulse to roughly chop. Add remaining ingredients and pulse until mixture is well combined – mixture should resemble crumbs. Reserve.
Preheat oven to 350°F. Roll out dough into a 10-inch disc. Fit into an ungreased, 9-inch, 1½-quart ceramic pie baker. Chill in refrigerator for about 20 minutes.
Insert the slicing disc, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice the apples. In a large bowl, toss the apples, lemon juice, vanilla paste, and sugar together.
Carefully spread the jam on the bottom of the chilled pie shell. Fan the apples in the reserved tart shell in layers. Top the pie evenly with the reserved crumb topping and bake for 40 to 50 minutes, or until the top of the pie is a dark golden brown.
