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Easy Apple Pie

From

October/November 2008

Easy Apple Pie

To build an Easy Apple Pie with structure and a crisp crust, we turned to toasted bread crumbs. To thicken the batter, we increased the amount of flour and added baking powder to give it some lift. A bit of sour cream also gave the batter a welcome tang.

Reducing the oven temperature allowed the pie to cook longer, giving the apples time to gently soften as the batter set. A mixture of tart and sweet apples made for a nicely balanced pie filling—tasters preferred a combination of tart Granny Smith and sweet Braeburn apples. Using a springform pan instead of a pie plate prevented the batter from spilling over the edge and made it easier to serve the pie without wrecking the thin bottom crust.

Serves 8

To make the bread crumbs, grind 1 slice of hearty white sandwich bread in a food processor to fine crumbs. In step 3, be sure that the melted butter is still slightly warm when whisked into the dry ingredients. Golden Delicious or Gala apples can be substituted for the Braeburn.

Ingredients

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