Apple Dapple Pie (MRS)

By hmp13

This moist crumbly pie has a consistency almost like a coffee cake. As a result, unlike most pies, it’s safe to cut into this one when it’s slightly warm. As with all prebaked pastry crusts, it’s important to cover the edges with foil or crust shields while the filling bakes, so it doesn’t burn. Walnuts, almonds, or pecans work nicely with this pie.

Ingredients

• Topping:
• 1 recipe plain pie pastry or vinegar pie crust
• 3 eggs
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups diced apples
• 1 cup chopped raw or toasted nuts
• 1/2 cup butter, melted
• 1 cup brown sugar
• 1/4 cup whole milk

Preparation

Step 1

Preheat the oven to 350.

Beat the eggs, sugar, oil and vanilla in a large bowl until thoroughly combined. Add the flour, baking soda, cinnamon, and salt and mix thoroughly. Stir in the apples and nuts until evenly combined, then spoon the mixture into the 2 crusts.

Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out almost clean, then transfer to wire racks to cool.

As soon as the pies are out of the oven, prepare the topping by mixing the butter, sugar and milk in a small bowl until thoroughly combined. After the pies have cooled for about 10 minutes, pour 3/4 of the topping over the pies, then cool the pies completely (for about 1 hour), or enjoy them warm. Sere the leftover topping on the side for people who want extra on their slice.