Wednesday, May 15, 2013

Fran Costigan's Apple Streusel Pie




Fran Costigan’s Sweet Apple Streusel Pie
Book and Recipe Highlight

Sunday was a chilly day in the country and though it’s already the middle of may it really felt like fall. I needed comfort food in the way of a hot apple pie.  I’m not a seasoned pie maker and made my first one in years while taking a vegan baking boot camp course at the Natural Gourmet Institute given by the Diva of vegan baking Fran Costigan. I adored everything we made and ate in the class. At the end of the course I walked away with a binder of recipes, notes and her book More Great Good Dairy Free Desserts Naturally. The first couple weeks it’s important to try the recipes made in class it strengthens technique while building knowledge. I made coconut and chocolate cakes, fruit gels, brownies, ganache and cookies and was yet to try her butter free pie crust!! Finally on that flannel wearing cool day I pulled out Fran’s recipe for foolproof pie crust and her apple streusel pie. Her recipes are incredibly clear and precise and I know from having her class that accuracy and clarity is key.
The crust came out perfect, flakey and crispy and didn’t fall apart while working with the dough, and the apple streusel has a lovely crumble sprinkled over the top of the cinnamon sugar coated apples. After sometime in the oven the apples bubbled in their juices and the crumb had settled. This was the best and is my favorite all time apple dessert.
Her book of delicious and successful desserts is available through Amazon.


Fran Costigan’s Sweet Apple Streusel Pie
Written with permission 

Note: Use your favorite pie crust recipe or store bought or Fran Costigan’s from her book
More Great Good Dairy Free Desserts Naturally


Yields one 9 inch pie
Ingredients for Streusel
¾ cup whole wheat pastry flour
¼ cup organic whole cane sugar
¼ cup maple sugar – sucanat or whole cane sugar works
1 ½ tsp ground cinnamon
1/8 tsp fine sea salt
3-6 tbsp organic oil – I used canola


Ingredients for Apple Filling
5-7 large Golden Delicious apples 3 pounds
3 tbsps freshly squeezed lemon juice
¼ cup organic whole cane sugar – Sucanat
1 tbsp organic cornstarch or arrowroot
1 tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp fine sea salt


Directions for Streusel
1. Combine the flour, whole cane sugar, maple sugar, cinnamon, and salt in a medium bowl and whisk until well combined.

2. Drizzle 3 tbsp of the oil over the dry mixture, tossing with a rubber spatula until uneven crumbs form. Add more oil, if needed, the mixture should not be wet but instead crumbly.
3. Refrigerate streusel in a covered container for 20 minutes


Directions for Apple Filling
1. Position rack in lowest section of oven and another rack in the middle. Preheat oven to 425 degrees.

2. Peel core and quarter the apples and cut each quarter into 8 slices. Put apples in a large bowl and toss with the lemon juice. This step prevents apples from turning brown

3. Mix the whole can sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl. Remove apples from the lemon water and transfer to another bowl. Add the sugar mixture to the apples and stir until the apples are coated. Spoon the filling into the piecrust, mounding the apples slightly higher in the center. Use your hands to pat the apples together tightly. Sprinkle streusel over the apples and pat it lightly with your hands. Place a round of parchment paper over the streusel and with aluminum foil. Bake on the lower rack for 20 minutes.

4. Carefully remove pie from the oven and set on a heatproof surface. Lower oven temp to 350 F. Remove the foil and the parchment paper and bake on the upper rack for 50-60 minutes, until the streusel is golden brown and the filling is bubbling. If the crumbs are getting too brown, cover with the aluminum foil and continue to bake.

5.Set the pie on a rack and cool to room temperature. Allow the pie to set for at lest 3 hours before serving. The pie can be baked a day in advance, wrapped loosely in plastic wrap, and kept at room temperature.

Note:  I couldn’t wait 3 hours to dig in and ate it while warm in fact ate half the pie that day.

Written with permission by creator of this recipe

I topped  the pie with my own sauce which paired nicely
Cashew Ginger Cream

½ cup toasted cashews
½ cup soy milk
¼ tsp cardamom
1/8  tsp cinnamom
½ tsp ginger
1 tbsp + 1 tsp maple syrup
2 tsp lemon juice
1 tsp vanilla extract

Toast cashews at 350 for  7 minutes

Add the soy milk and remainder ingredients in powerful blender and blend until creamy.


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