This Streusel recipe is an old German favorite with a little boozy twist.
Ingredients:
For the Filling:
4 large (or 5 small) Granny Smith Apples
1/2 cup dried raisins
50 mL (or approximately 3 oz.) rum
1/4 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
For the Dough:
2.5 cups all-purpose flour
2/3 cups cane sugar in the raw
dash of salt
2 egg yolks
vanilla from one vanilla bean
1 stick of cold, unsalted butter
Directions (Filling):
Soak 1/2 cup of raisins in 50 mL of rum (preferably spiced rum) for 60 minutes.
Peel and dice 4 large (or 5 small) Granny Smith apples.
In a sauce pan, melt 2 tablespoons of unsalted butter.
Add the diced apples. Sauté until the apples are soft(ish).
Add the soaked raisins, the remaining rum, and 1/4 cup of brown sugar.
Simmer on low for 5 minutes.
Add 1 teaspoon of ground cinnamon as well as 1/2 teaspoon of ground ginger.
Simmer an additional 5 minutes until all flavors have melded.
Set aside.
Directions (Dough):
Preheat your oven to 400 degrees Fahrenheit.
Butter a 9'' pie pan (I also like to add breadcrumbs).
Combine 2.5 cups of all-purpose flour, 2/3 cups of sugar, a dash of salt, and vanilla in a stand mixer. Mix on low for approximately 3 minutes.
Add 2 egg yolks as well as 1 stick of cold, unsalted butter. Mix on medium for another 3 minutes until the dough develops a sort of sandy texture (see image on left).
Use half of the dough to create the bottom of your Streusel pie. With your hands, push down the dough into the bottom of your pie pan until you have a solid base.
Bake this bottom dough for 10 minutes at 400 degrees Fahrenheit.
Remove from oven and add your apple filling (see image on left).
Cover the pie filling with the remaining streusel dough and bake for 30 minutes at 400 degrees Fahrenheit.
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