The inspiration actually came from one of my Williams-Sonoma cookbooks so here is the recipe for you. Hope you enjoy it.
I make a really good pie crust, but I added one more ingredient to it. To get the basic recipe for Perfect Pie Crust just follow the link. What I did was to add about 2 tbsp. granulated sugar to the flour and salt before pulsing the butter. For some reason I felt I just wanted that little touch of sweetness to the crust.
For the filling:
- 6-7 large apples, peeled, cores removed and sliced about 1/2 inch.
- 1 tbsp. lemon juice (+ extra drizzled on apples as you are slicing so they don't turn brown)
- 1/3 cup white sugar
- 2 tbsp. corn starch
- 1 heaping tsp. cinnamon
- freshly ground nutmeg to taste
Simply mix all of the above ingredients together with the apples in a large bowl.
Then after you have rolled out your crust and formed it in your pie dish, fill it up.
- 3/4 cup all-purpose flour
- 5 tbsp. cold butter - sliced
- 1 tsp. cinnamon
- 1/3 cup dark or light brown sugar packed
- 1/2 cup whole pecans
- 1/4 tsp. salt
- Place the pecans in the food processor along with the flour, sugar, cinnamon, salt and cold butter.
- Pulse until nice and crumbly.
- Top the pie with the crumb mixture.
- Bake on a foil lined baking sheet in a preheated 350° over for 1 hour until the crust is golden brown.