This homestyle apple pie from the kitchen of Kim Stare Wallace, President & Second-Generation Owner of Dry Creek Vineyard, is a crowd pleaser at summer potlucks and holiday dinners alike.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 15 minutes
- Wine Pairing: Dry Creek Vineyard Dry Chenin Blanc
For the crust and filling:
- Frozen or homemade pie crust, for 9-inch pie pan
- 10 tart apples (such as Granny Smith or Gravenstein), sliced
- 1 tablespoon fresh lemon juice
- 3 tablespoons K&D Mercantile Estate Honey
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon ginger powder
- 1 tablespoon butter, unsalted, softened
For the topping:
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup Parmesan cheese, freshly grated
- 8 tablespoons butter, unsalted, cut into ¼-inch cubes, softened
Method:
Preheat oven to 375°F. Grease a 9-inch pie pan with nonstick cooking spray. Line the bottom of the pan with pie crust, trimming excess crust off the sides. In a large bowl, fold together all filling ingredients and spoon mixture into the pie pan.
To make the topping, combine flour, sugar and cheese in a large bowl. Add butter, and mix until a crumb forms. Sprinkle all the topping evenly over the pie until fully covered. Bake at 375°F for 1 hour, or until the top is golden brown. Cool at least 2 hours before serving.
Serves 8.
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