This apple pie is rich and tangy. There is nothing like the aroma of apple pie filling your kitchen in the fall. Enjoy!
- Medium
- 65 mins
- 8 servings
Ingredients
Filling
- 1 (9 inch) unbaked pie crust
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tbsp flour
- 2 1/2 tbsp cinnamon
- 1 Rodelle Vanilla Bean, split and scraped
- 5 cups Granny Smith apples, peeled, cored and sliced
- 3 tbsp butter
Topping
- 3/4 cup flour
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- 6 tbsp butter
Vanilla Sauce
- 2 eggs
- 1 cup half and half
- 1/2 cup sugar
- 1 Rodelle Vanilla Bean, split and scraped
Uses
Directions
Filling
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine the sugar, brown sugar, 2 tbsp flour, cinnamon and Rodelle Vanilla Bean (seeds removed) and added to mixture.
- Carefully, stir in sliced apples until coated with sugar mixture.
- Pour apples mixture into pie crust and dot with 3 tbsp butter.
- Sprinkle with Streusel Topping (below).
- Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees Fahrenheit; continue baking for 35-40 minutes or until filling is bubbling and Streusel is golden brown.
- Allow to cool for at least 1 hour before serving.
Streusel Topping
- In a medium bowl, combine flour, brown sugar and cinnamon, cut in 6 tbsp of butter, until resembles coarse crumbs.
Vanilla Sauce
- In the top of a double boiler over medium heat, whisk together eggs, half and half, sugar and Rodelle Vanilla Bean (seeds removed); bean and seeds added to mixture.
- Cook stirring constantly, until sauce has thickened.
- Remove from heat and strain, removing vanilla bean.
- Spoon Vanilla Sauce (warm or cool) over apple pie slices.