Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Dry Creek Vineyard Wine Pairing:
Dry Chenin Blanc
Ingredients
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 tbsp fresh lemon juice
- 3 tbsp K&D Mercantile Estate Honey
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- ¼ tsp ginger powder
- 1 tbsp butter, unsalted, softened
For the topping
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup Parmesan cheese, freshly grated
- 8 tbsp butter, unsalted, cut into ¼” 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 of 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.