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Amish Apple-Pecan Crumb Pie




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Golden Twilight Upon the Silos and Farm Houses of New Hollands Amish Community
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Apple-Pecan Crumb Pie
(from the article The Best Comfort Food in America)
Food & Wine Archives

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“You would never guess from the modest faces of the citizens having lunch
at Peoples Restaurant in New Holland, Pennsylvania, that they are eating
the food of angels. This blue-plate-special café serves fine versions of the
simple specialties for which Amish country is known, but it's the melt-in-
your-mouth pies -- the shoofly and especially the apple crumb -- that suggest
the people of Lancaster County are getting their recipes direct from heaven.”
--Craig Seligman

Servings: 6

1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cold vegetable shortening
1/4 cup ice water

Filling and topping
1/4 cup light brown sugar
1/2 cup all-purpose flour
5 tablespoons unsalted butter, softened
2 pounds baking apples, such as
Rome or Cortland, peeled, cored
and cut into 2-inch chunks
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup warm water mixed with
1 tablespoon cornstarch
1/3 cup coarsely chopped pecans

Make Ahead: The recipe can be prepared through Step 3
and refrigerated for up to 2 days.

Serve with:  Vanilla ice cream

1. Make the crust: In a large bowl, combine the flour and salt. Using
a pastry blender or 2 knives, cut in the shortening until the mixture
resembles coarse meal. Add the water and gently mix to form a
dough. Pat the dough into a disk and wrap in plastic. Refrigerate
until very firm, about 1 hour.

2. Preheat the oven to 375 degrees F. On a lightly floured surface, roll
out the dough to an 11-inch round. Transfer it to a 9-inch glass pie
pan and trim the overhanging dough to 1/2 inch. Fold the dough
under, crimp the edge decoratively and refrigerate until firm.

Make the filling and topping: In a bowl, using your fingers, rub
the brown sugar into the flour until blended. Work in the softened
butter until the
mixture is crumbly.
4. In a large bowl, toss the apple chunks with the granulated sugar,
cinnamon and salt. Add the melted butter and then the cornstarch
mixture and stir well. Spoon the apple filling into the chilled pie
shell. Sprinkle the crumb topping over the apples, then sprinkle
the pecans on top.
5. Bake the pie for about 50 minutes, or until browned on top and
bubbling around the edges. Transfer to a rack and let cool slightly,
then serve warm.
- Peoples Restaurant

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