“Damn That’s Fancy!” Apple Pie
Yield: 1 LOADED 8-inch pie
• 1 Pie Dough
• 8 lbs apples – preferably 2-3 different kinds – peeled, cored, halved, & cut into ¼-inch slices
• 3.50 oz sugar
• 4 oz brown sugar
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• ¼ tsp salt
• ¾ tsp cinnamon
• 2.65 oz brown sugar
• 1.20 oz rolled oats
• 0.80 oz sliced almonds
• 0.50 oz flaxseed
• 1 oz coconut oil, melted
PREHEAT oven to 425°F, position one oven rack to middle position. Place a half sheet pan lined with foil on the bottom rack – this is to catch juices that drip from the apple pie.
1. Coat an 8-inch-by-4-inch cake pan with removable bottom. Roll pie dough into a 12-inch circle between two sheets of parchment. Gently line prepared pan with dough. If you have any extra dough, simply add to bottom and/or sides of pan. This is a loaded pie so you want to make sure you use all the dough and that its evenly spread throughout. Refrigerate pan while filling is cooking.
2. Toss together all filling ingredients in a large stockpot and cook over medium-low heat, stirring often, for approximately 30 minutes or until apples are tender when poked with a fork but still hold their shape. Some smaller apple slices might get a little softer and that’s okay.
3. While filling is cooking, make crumble topping by combining brown sugar, rolled oats, sliced almonds, and flaxseeds in a small bowl. Then stir in melted coconut oil to combine. Refrigerate for 20 minutes before assembling pie.
4. Fill prepared pan with apple filling using a slotted spoon to avoid adding too many juices to the pie. Lightly press down on apples to really load pie up with as much of the filling as possible, fill to the very top of the pan. I had approximately two cups leftover – see below for what I did with the leftovers!*
5. Spread crumble topping evenly over filling.
6. Bake pie for 20 minutes at 425°F then turn down heat to 375°F and continue to bake for another 10 minutes. Check your pie at this point to see if the crumble topping is a nice golden brown – if so, cover with foil and bake pie for another 30 minutes. If not quite golden brown yet, let pie bake a little longer before covering. All in all, the pie will take approximately 1 hour to bake.
7. Once done baking, let pie cool completely before removing from pan. I let my pie sit overnight before removing from pan. Serve immediately after removing from pan – pair with ice cream or fresh whipped cream for an extra touch 🙂
Note: You can make the pie dough, filling, and/or crumble topping a day or two ahead of time. Simply refrigerate whatever you make in advance until you are ready to use it.
*I placed my leftover filling in the blender and pulsed it until smooth. It was still a bit thick so I added a few ounces of apple juice and then continued to blend it until an applesauce consistency was reached. And now I not only have Apple Pie but I have homemade Apple Sauce too 🙂