Mixed Apple Pie with Hazelnut Crumb Crust and Maple Cream


I spent the past summer working at a summer camp in upstate New York. We made a Thanksgiving dinner every Thursday night for the campers. Besides the requisite turkey, stuffing, and mashed potatoes, we also made apple pie from scratch. This is my version, which uses toasted hazelnuts in a granola-like crust for true fall flavor. A mix of apples is key to get the flavors right, and only use real maple syrup; if you don't have it, just substitute honey instead, which is what we used at camp. This pie also keeps very well and will still be crisp after 3 days.

What you will need

1 cup old-fashioned oats

1/2 cup flour

1/4 teaspoon salt

1 teaspoon cinnamon

3/4 cup toasted hazelnuts, finely chopped

1/2 cup butter, melted

6 cups mixed apples, cut into 1/4-inch slices (I like a blend of Golden Delicious, Jonathan, and Northern Spy)

3 tablespoons fresh lemon juice, plus 1/2 teaspoon zest

1/4 cup maple syrup

1 teaspoon cinnamon

1/2 teaspoon allspice

3/4 cup plus 3 tablespoons flour

1/2 cup brown sugar

5 tablespoons cold butter, cut into 1/2-inch cubes

1/2 cup heavy whipping cream, chilled

1/2 cup plain Greek yogurt

1 teaspoon maple extract OR maple syrup


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