Prep 25 mins
Cook 25 mins
this was adapted from Cook's Illustrated...It is wonderful...the recipe calls for a mixture of granny smith and mcintosh apples. this is the first apple pie I have ever made without a long cooking period for apples..this is an awesome pie..honestly!!
- 5 medium granny smith apples
- 1 (9 inch) baked pie shells
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon cinnamon
- 1 dash salt
- 2 tablespoons butter
- 3⁄4 cup golden raisin
- 7 tablespoons butter, melted
- 1⁄2 cup heavy cream
- 1 1⁄4 cups flour
- 1⁄3 cup brown sugar, packed
- 1⁄3 cup granulated sugar
- 1 tablespoon cornmeal
- Have ready one 9" pie shell, baked.
- Increase oven heat to 425*.
- to prepare APPLE FILLING:.
- Peel, quarter, and core apples, slice into pieces.
- Toss apples, sugar, cinnamon and salt in a large bowl.
- Heat the butter in pan, till foaming subsides, add apples, reducing heat to medium low.and cook, covered, stirring occasionally till apples are softened -- approximately 5 minutes.
- Stir in raisins, cook covered, till apples are softened and mcintosh apples are beginning to break down.about 5 minutes longer.
- Transfer apples to large colander, over a bowl.shake and toss apples to drain off as much juice as possible,.
- Bring drained juice and cream to a boil -- cook 5 minutes --
- Transfer apples to baked shell, pour in reduced juce and smooth with spatula --
- to prepare STREUSEL TOPPING:.
- Combine all ingredients and toss with a fork.bake 5 minutes in 425* oven.
- Cool 5 minutes and crumble and sprinkle on pie -- and bake 10 minutes more.