Our take on apple pie is something I always look forward to in the fall. Beautiful in presentation and delightful to eat with a scoop of Andre’s vanilla-bean ice cream, it has always been an example of the blending of Old World and New World at Andre’s.
8-inch sweet piecrust sugar dough
4 apples (Granny Smith or Jonathan are my go-to)
1/4 cup granulated sugar
1 teaspoon all-purpose flour
1 teaspoon cornstarch
½ teaspoon cinnamon
Streusel topping (recipe follows)
Peel, core and chop the apples. Squeeze juice of the lemon and mix with the apples. Mix the dry ingredients together and add to the apples. Mound the apples in the prepared piecrust and sprinkle the streusel topping over the top. Bake at 375 degrees for one hour. Cool before serving. Sift powdered sugar over the top and serve with Andre’s vanilla-bean ice cream.
½ pound butter, softened
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon ground cinnamon
Mix all ingredients and push through a coarse sifter or colander. Freeze completely before topping the apples.
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