Lola's glorious apple pie recipe

I love to look through those small paperback cookbooklets at the checkout line in the grocery store.  I have found some amazing recipes in them, especially the ones that feature bake-off or state fair prize winners.  A couple weeks ago I bought one that featured pies and found this recipe, which my family pronounced the very best apple pie I had ever made.  It was the Pillsbury Bake-off winner for 1996 and was created by a woman named Lola Nebel from Cambridge, Minnesota.  So, with that recommendation, how can you not try it?

Brown Butter Creamy Apple Pie

Crust:

single crust for one pie

Filling:

1/4 c. butter
1/2 c. white sugar
1 egg
2 TBS. flour
1 tsp. vanilla
3 large Granny Smith apples, about 2 lbs., peeled and cut into wedges (I used Braeburn apples and they were wonderful)

Streusel:

1/2 c. flour
1/4 c. sugar
1/4 c. packed brown sugar
1/4 tsp. cinnamon
1/4 c. butter
(I added a little more cinnamon and 1/2 tsp. nutmeg)

Topping:

1/2 c. whipping cream
1TBS. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla

(Lola used this topping but I served mine plain. However, next time I will heat each slice for a few seconds in the microwave and serve with vanilla ice cream.)

Heat oven to 400 degrees.  Place pie crust in 9 inch glass pie plate.  In saucepan, heat 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.

In small bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy,.  Stir in 2 TBS flour and 1 tsp. vanilla.  With wire whisk, beat in cooled butter.  Pour into crust-lined pie plate.  Arrange apple wedges on top.

In medium bowl, mix all streusel ingredients except butter.  With pastry blender or fork, cut in 1/4 c. butter until mixture looks like coarse crumbs.  Sprinkle over apples, press lightly. 

Bake 20 minutes.  Reduce oven to 350 degress and bake another 40-50 minutes until apples are tender and crust is lightly brown.  Cool at least 1 1/2 hours. 

In small bowl, beat whiping cearm until soft peaks form.  Add remaining topping ingredients, beat until stiff and spoon over pie when serving.

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Comments

  1. says

    No, it is just a regular crust. It will be nice and golden when it is baked according to the recipe temps.

    A pastry case….now that’s a new one to me.
    Don’t you love the various phrases for the same things all around this old country? Over the weekend I heard a friend refer to her mom’s storage shed in the backyard as the “stuff house.” Now, that says it all! 🙂

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