Maple Apple Crumble

MAPLE APPLE CRUMBLE PIE

I was in New England recently and with the apple trees and maples in full splendor, got inspired for this recipe.  

Preheat oven to 350 degrees.

FOR TWO PIES
Line the pie pans with 2 tablespoons unsalted butter, 1 tablespoon per pan.  Spread the butter all over the pie pan. I used my washed hands to do this, the best tools for the task.

FOR THE FILLING
Place in a medium to large sauce pan:

10 Granny Smith Apples. Any good baking apple can be used. Quarter, core and slice as thin as possible. I prefer not to peel the apples.
2 tablespoons unsalted butter
1 ½ teaspoons cinnamon
1 ½ teaspoons cardamom
Zest of one large lemon (Meyer lemon would do also)
2 cups Frey Viognier Wine (any nice white wine will do)
1 cup maple syrup
1 tablespoon vanilla

Bring to a boil and simmer approximately half an hour, until apples have cooked, and the wine maple syrup sauce has reduced and thickened. Meanwhile prep the crumble.

FOR THE CRUMBLE
4 ½ cups thick cut oats (any oats can be used)
½ cup maple syrup
12 tablespoons unsalted butter, cold and chopped.
2 tablespoons vanilla

Place oats in a Cuisinart or blender or vita-mix, and blend smooth. Add the cold-chopped butter and vanilla and blend.
Add the maple syrup and blend. It will be somewhat sticky and hold together.

ASSEMBLE THE PIES
Place the apple filling in the two pie shells that have been lined with the unsalted butter, half of filling for each.
Break up the wet crumble generously on top of the apple maple filling, dividing it between the two pies and bake for approximately 20 minutes at 350 degrees, or until crumble is toasty and golden.

Serve with vanilla ice cream. Enjoy with one of our Frey white wines, such as the Organic Viognier.

For more recipes from Tamara Frey, you can visit her blog.