At least my detailing was noticed, as the judges heralded the unparalleled beauty of my pie. I overheard one judge whispering to another in doubt that I’d made the apple chips that garnished the top (I had). I think my downfall came in the form of palates not accustomed to the heavy amount of cinnamon I’d used to honor the pie’s of my ancestors (i.e. my great grandmother’s fried apple pie filling).
Still, if you ask me, my pie was über delicious. My opinion as to why the winning pie conquered: it was served still warm, fresh from the oven. Kudos to you, friend baker–this round is yours, but next year, the jig is up!
As for my creation, what I learned from myriad apple tastings was that flavors of apples vary from farm to farm. A.K.A., the Galas from Red Jacket Orchards taste nothing like the Galas from Migliorelli Farm. For my test pies, I ended up combining scraps from the latest tasting. The (not surprising) revelation here is that using multiple varieties of apples elicits a more complex flavor & because I was making a smashed apple pie, the texture wasn’t of great concern. The conclusion: don’t feel bad about buying one of each variety available to you. Hold your own, secret tasting and then use the bulk to make a pie for the family who loves you:
Shmapple (Smashed Apple) Pie with Pumpkin-Oat Streusel
For the Filling
3 ½ lbs. of apples, peeled and diced (a good mix works best here. I used Winesap, Gala, Empire, Mutsu & Keepsake)
1/3 cup Apple Cider
2 tablespoons Butter
¼ cup Granulated Sugar
pinch of Salt
1 tablespoon Cinnamon (I used 2 tsp. of Ceylon and 1 tsp. of Cassia, but whatever you have will work)
1 tablespoon Lemon Juice
1 tablespoon Cognac
For the Topping
2 cups finely diced Pumpkin (from 3 lb. sugar pumpkin)
1 cup Rolled Oats
¼ cup Butter, melted
pinch of Salt
½ teaspoon Cinnamon
½ cup Brown Sugar
2 tablespoons Flour
1 teaspoon Lemon Zest
Prepare the Filling
In a large, heavy bottomed saucepan, slightly brown the butter over medium heat. Toss in the apples, cider, sugar and salt and, with the lid on, bring to a simmer. Turn down the heat until the mix starts to look very juicy. Remove the lid and keep the apples on a low simmer, stirring occasionally until they become very thick. (Some of your apples will break down on their own; others you might have to coax with a potato masher or the back of a wooden spoon.) This could take anywhere from 30-60 minutes, depending on the juiciness of your apples (mine actually took about 3 hours, because I let it cook very slowly, while I did other things around the house). When it’s somewhere between applesauce and apple butter, you’re there. You should be able to drag a wooden spoon through it and the ‘dam’ should almost hold. Take it off the heat and add the last three ingredients. Set aside. At this point you can taste it. If you think it needs to be sweeter, add more sugar, if you think it’s too sweet, add a bit more lemon. If you think it needs more complexity, maybe add a few dashes of Angostura bitters (which I did).
Prepare the Topping
Mix all of the ingredients in a bowl. Set aside.
Build your Pie
Use your favorite pie crust recipe or this one (minus the coconut) for the bottom crust, adding ½ tsp. of cinnamon to the dry ingredients and substituting Cognac for the Rum & Apple Cider for the water/coconut water.
Fill the bottom crust with the prepared apples and spread evenly. Gently scatter the topping over the entire pie. Bake in a 400º oven for approximately 35-40 minutes, until the crust is browned and the pumpkin has begun to caramelize. Let cool before slicing.