Chicago is lucky to maintain a minute (nonetheless mighty) pie store called Hoosier Mama. I knew this the first time I sat in their minute storefront store and ate a cleave of warm apple pie with a cup of espresso on a rainy autumn afternoon. I am reminded of this precise fortune at any time when I rep a pie from their stand on the farmers market. And I used to be reminded of it again closing week when I sold a replica of their mighty fresh cookbook, The Hoosier Mama Book of Pie.
Paula Haney and Allison Scott managed to translate every thing that is charming and mighty about their store into a cookbook that involves the recipe for every pie I maintain ever seen them promote. It is some distance an impressive (and generous!) sequence starting from sweet to fine. There are also handpies, quiches and even solutions for what to manufacture with dough scraps. Methods are carefully laid out and encouragingly explained. The e book is the ideal kitchen partner and one that I know I’ll return to on the entire.
My two favorite Hoosier Mama pies are their funeral pie (a heady sequence of raisins and autumn spices that it’s best to restful no longer look forward to a funeral to originate!) and this Dutch Apple Pie with Bitter Cream Custard. This pie, this magical pie, is one in every of the particular issues I maintain ever eaten. Truth. I had long regarded as cherry pie to be my favorite nonetheless wondered every thing when I first tasted this elegance (Pricey Cherry Pie, Don’t essentially feel immoral. I now take into fable you tied for my favorite. Cherish, Tim). I feel relating to the best doubtless potential of explaining this masterpiece is to express that it’s some distance as if a pie, a espresso cake, and a cheesecake had a little bit one. And essentially, what’s going to be larger? I knew, no matter season, this used to be the first recipe I predominant to take a learn about at. It is some distance as glorious as I take into accout. It is some distance generally price noting that in 5 years of working a blog, and practically eight years of loving, I maintain never seen Bryan so wrathful by one thing I baked. He went loopy for this thing.
Hoosier Mama will at all times be my favorite pie store and now there is a likelihood, even for folks that’ve never been to Chicago, that is might perchance maybe perchance turn into yours, too.
A couple of steps here, nonetheless nothing complex. I accept as true with it’s some distance best doubtless to begin a day in attain…keeping in thoughts it needs to relax. Another dazzling thing about this pie is that is keeps for 2-3 days within the fridge. Pies are a little bit extra work than your moderate dessert, so it’s some distance sweet to maintain a recipe that shall be spherical for just a few days.
Dutch Apple Pie with Bitter Cream Custard (recipe by Paula Haney from The Hoosier Mama Book of Pie)
- 1 single-crust blind baked All-Butter Pie Dough shell (recipe readily accessible here as pdf, or issue favorite pie dough)
- 2 cups apples, peeled, cored, and chopped into 1/2-whisk pieces (I adore Granny Smith)
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 tablespoons all-reason flour
- 1/8 teaspoon kosher salt
- 1 cup sour cream
- 1 tall egg
- 1 teaspoon vanilla paste (essentially be at liberty to sub extract)
- 1 recipe Walnut Streusel (follows)
Preheat the oven to 350°F.
Unfold the apple pieces over the underside of the pie shell. Establish of living on a baking sheet and characteristic apart.
Establish of living the sugar, flour, and salt in a minute bowl and jog till well-combined.
Pace together the sour cream, egg, and vanilla paste.
Add the dry substances and jog till tender. Pour into the ready pie shell, over the apples. With a spatula, submerge any apples that poke to the tip.
Bake for 20-25 minutes, till the fringe of the filling is a little puffed and the heart is dry to the touch.
While the pie bakes, prepare the Walnut Streusel.
When the pie is ready, gently scatter the streusel over the tip of the pie and bake for 10 to quarter-hour extra, till the streusel is crispy.
Cool to room temperature, then relax within the fridge for no longer no longer up to 1 hour before reducing.
Walnut Streusel (ample for one pie)
- 1 cup all-reason flour
- 3/4 cup finely chopped walnuts
- 1/2 cup granulated sugar
- 1/2 cup firmly packed darkish brown sugar
- 1 teaspoon ground cinnamon
- pinch kosher salt
- 6 tablespoons unsalted butter, melted
Combine the flour, walnuts, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl.
Pour within the melted butter and mix alongside with your fingers (or a fork) till the mix resembles rude meal.
