Red Prince Apple Crumble Pie
As featured in the Toronto Star: Ontario apple grower, and Red Prince co-founder, Irma Botden makes this for her husband Marius and their four children. “As a Dutch tradition, you get pie on the weekend, but not as dessert, as in Canada,” she says. “It’s a treat for your evening coffee or on Sunday morning to share time with your family.” The Botden family loves her recipe and so will yours.
6 – Red Prince apples, peeled, finely chopped
3/4 cup (185 mL) – Unsalted butter, at room temperature
3/4 cup + 3 tbsp (185 mL + 45 mL) – Granulated sugar
1 – Large egg, beaten
2 1/2 cups (625 mL) – Self-raising cake & pastry flour
1 1/2 tsp (7 mL) – Baking powder
A pinch of table or fine sea salt
1/2 cup (125 mL) – Raisins
1 tbsp (15 mL) – Ground cinnamon
Makes 8 to 10 servings.
In a large bowl, using an electric mixer, combine butter, 3/4 cup (185 mL) sugar, egg, flour, baking powder and salt. Beat on low speed just until small, coarse crumbs form, about 30 to 60 seconds.
Spread 2/3 of crumbs over bottom and edges of greased 9-inch (23-cm.) springform pan. Pat down firmly.
In a large mixing bowl, combine apples, raisins, remaining 3 tbsp (45 mL) sugar and cinnamon. Spread apple mixture on crumbs in pan. Pat down firmly. Sprinkle remaining dough crumbles over apples.
Bake in preheated 360°F (182°C) oven until top crust is nicely browned, about 60 to 70 minutes. Let cool at least 30 minutes before serving. (It’s easier to cut when it’s cold.) Release cake from pan before slicing.