Bacigalupi Apple Crisp

Posted by on Mar 30, 2009 in Recipes | One Comment

We have never really been a big cake eating family. Birthdays, holidays and special occasions always seem to be celebrated with a pie of some sorts. My grandma Helen makes some of the best pies in Sonoma County. With fresh fruits picked off the ranch she sometimes will spend an entire day making a pie; perfecting the dough and decorating it with her signature leaf design.  The following recipe isn’t exactly a pie but a very special dish to our family and quite easy to make, just make sure that you have a good peeler!

Slice 6 – 8 tart applies into a 2 quart baking dish (buttered)
We like to use Granny Smith or Gravenstein apples if avaliable

Cover the applies with:
1/2 cup sugar
2 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Then pour over the apples 1/3 cup sweet white wine or sherry

Combine together for topping
1 cup flour
1/2 cup sugar
1/8 tsp salt
Work into the topping mixture 3/4 cup cold butter until mixture is crumbly.
Optional: Can chop up 1/2 cup nuts and sprinkle over topping. Also frozen cranberries can be added prior to placing in the oven.
Place in oven @ 350 degrees for 45 mins. Serve with whip cream or vanilla ice cream.

1 Comment

  1. Elaine - The Gourmet Girl
    April 29, 2009

    I have never really considered putting wine into a pie the way your grandmother has. I’ve ’sauteed’ apples in reisling then filled, but this sounds like a better option.
    I look forward to giving this a try when apples are in season again.
    Thank you for sharing your grandmother’s ‘kitchen love’ with us.

    Reply

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