Wednesday, November 19, 2014


ph: casey leigh
I was doing a little blog surfing and came across this recipe for Dreamy Apple Pie at The Wiegands (Casey Leigh). This is definitely not your traditional apple pie. At first glance it looks like a crumble but the creamy filling paired with a crunchy pecan topping puts this Dreamy Apple Pie in a whole other category. The recipe was slightly adapted from The Pioneer Woman


 1 whole Unbaked Pie Crust
 (An amazing recipe HERE, use your favorite, or use one from the store!) 


3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin 
 1/2 cup Brown Sugar 
 1/2 cup Sugar
 1 Tablespoon All-purpose Flour
 1 cup Heavy Cream
 2 teaspoons Vanilla Extract
 1/8 teaspoon Cinnamon
 A couple drops of Young Living lemon essential oil, optional


 7 Tablespoons Butter
 3/4 cups All-purpose Flour
 1/2 cup Brown Sugar 
 1/4 cup Pecans (more To Taste) 
 Dash Of Salt


Preheat oven to 375 degrees. Roll out pie dough and place it in a pie pan. Decorate the edges as desired. Add apple slices to a large bowl and sprinkle with a couple drops of YL lemon essential oil (optional). In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell. In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples. Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary. Remove from oven when pie is bubbly and golden brown. Serve warm with whipped cream, or ice cream. Enjoy! 

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