• 6 cups peeled & chopped apples
• ½ cup sugar
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• 2 tsp. all-purpose flour
This recipe is to fill a 9 inch deep-dish pie. In a bowl, whisk together sugar, flour and spices. Spread mixture evenly over peeled apples.
OATMEAL CRUMB TOPPING
• 1 cup of oats
• 1 cup of all-purpose flour
• 2/3 cup brown sugar
• 2/3 cup cold butter
In a mixing bowl (or in a bowl by hand) place all ingredients and mix butter until it breaks down into small pea size bits, you don’t want to over mix! It should appear loose and crumb-like.
• 2.25 cups butter cold and grated
• 6.5 cups of all-purpose flour
• 3 tsp. salt
• 2 egg yolks
• 125ml cold water
Ensure butter and water are cold. Grate butter into all other ingredients and then mix by hand or in a mixer until just comes together –do not over mix! Gather dough into ball and flatten into disk. Wrap in plastic and chill overnight or for a minimum of 4 to 6 hours.
Pre-heat oven to 350° F. Roll out dough onto lightly floured surface, then line a 9-inch pie dish with dough. Pack the apple pie filling into the pie dish then top with oatmeal crumb. Bake pie in oven for approximately 40 to 50 minute or until apples in centre are tender when pierced.
Best served with vanilla ice cream & Ravine Vineyard 2012 Vidal Icewine!
Recipe courtesy of Ravine Vineyards
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