Apple Streusel Pie
Not much is better than homeade Apple Pie. For any event, this recipe always seems to come out on top for its gooey filling and crumbly top.
The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet in this classic pie more memorable.
Ingredients
- 1 cup (200 g) sugar
- 2 tablespoon butter, melted
- 1⁄2 cup (120 ml) sorghum syrup
- 3 large eggs
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon sea salt
- 11⁄2 cups (170 g) pecans
- 1 (9-inch/23-cm) piecrust
- Fresh whipped cream for garnish (optional)
Preparation
- Preheat the oven to 350°F (175°c).
- In a medium bowl, combine the sugar, butter, sorghum, eggs, bourbon, vanilla, and salt. Stir inthe pecans.
- Pour the filling into the piecrust. Bake the pie for 1 hour or until the middle feels set when you press on it lightly. (Check the pie after about 40 minutes. If the edges of the crust are getting too brown, you can fold strips of aluminum foil around them to shield them from the heat.)
- Allow the pie to cool for about 2 hours before slicing it. Serve it with a dollop of fresh whipped cream if desired.
Recipe from Nashville Eats (Abrams 2015) by Jennifer Justus and photos by Andrea Behrends.
Related Stories & Recipes
Tennessee Sorghum Cookies
These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.
Meyer Lemon Tarts
What happens when you can't find your tart pan and Target doesn't have one, you improvise and use what you have. I stumbled on these 4-inch vintage tart or pie pans, that a girlfriend found scavenging...
Mini Poached Pear Cardamom Cakes
This recipe was the cover for our 2018 November/December "Food for Gathering" issue and comes from the amazing Two Cups Flour baking blogger, Jenn Davis. Made with cardamom and cinnamon, it's not only...
