Roasted Apple Pie

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by Heather Harris Brady

Apples are just starting to come to market here, one of my favorite times of the year, when the Macintosh are still tart and snowy white under their snappy red skins. So when I saw a mention in Bon Appetit of an apple pie with pre-roasted apples, I had to give it a try, if only because the person requesting the recipe said it was the best apple pie he’d ever had. That is not a statement to take lightly.

I used a combination of gingergolds and a few Paula Reds here, as my preferred combo of Northern Spies and Galas are not quite ready. I did use their technique of pre-roasting, and combined it with my preferred crust and topping. I like most fruit pies best with streusel on top, so the crunchy oatmeal topping can contrast with the soft fruit underneath. This technique would work with most tree fruits, if you prefer something other than apple. You do have to start with flavorful apples, because even roasting isn’t even to compensate for insipid taste.

Roasted Apple Pie, Makes one 9″ pie

  • One recipe pie crust (under Basics, above)
  • One recipe 1-2-3-4 streusel (under Basics, above)
  • One 5-lb bag of baking apples, preferably mixed varieties
  • One mixing bowl of water with 2 T. lemon juice
  • 1/2 c. granulated sugar
  • 1/3 c. flour
  • 2/3 c. brown sugar, packed
  • 1/2 c. flour
  • 2 t. ground cinnamon
  • 3 T. butter

Preheat the oven to 375. Wash, peel and slice the apples into the acidulated water.

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When you’re finished drain the apples. Toss them with the 1/2 c. sugar and 1/3 c. flour.

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Spread them out on a baking pan in one layer. Slide them into the oven and roast them until they are just tender.

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Scoop the roasted apples into a dish, with any juice. Stir in the brown sugar, butter, flour and cinnamon.

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Cool the filling for an hour in the refrigerator.

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Line your pie dish with the crust and fill it with the cold apples.

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Top it with streusel.

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Bake for about 40 minutes, until the crust is golden brown.

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You can serve this warm, and it will be slightly runny.

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Nice with vanilla ice cream.

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However, the verdict from my in-house pie experts was that this pie was best the second day, thoroughly cold. At that point it started to approach “best pie ever” territory. If you want to test it against my original fresh apple pie recipe, here’s the link.


Three years ago: Zucchini Streusel Teacakes
Two years ago: Cheese Burek
One year ago: Fresh Blackberry Rolled Cobbler

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2 Comments Add yours

  1. lulu says:

    Tis the season for apples in Maine, and your pie looks like a tasty way to use the newly harvested McIntosh. My hubby will be pleased.

    1. empwriter says:

      I do think the roasting makes a difference, I’m going to give a try with some fruit too and see how it goes. Happy baking!

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