Ingredients
apple filling
- 5 medium (800 grams) apples (gala and honeycrisp work well)
- 1.5 tablespoons (11 grams) cornstarch
- 2 tablespoons (25 grams) brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
polenta streusel
- ½ cup (60 grams) almond flour
- ½ cup (80 grams) instant polenta
- ¼ cup (50 grams) brown sugar
- ¼ teaspoon baking powder
- ⅓ cup (40 grams) pecans, chopped
- 1 large egg white
- 6 tablespoons (85 grams) unsalted butter, cold and cut into small cubes
- pinch of kosher salt
Instructions
- Preheat oven to 350 F (180 C) and grease a 9 inch (23 cm) round pie pan.
- Core and chop the apples into 1-inch (2.5 cm) pieces. I prefer the flavor and texture of unpeeled apples, but the choice is yours!
- Gently toss all ingredients for the filling until the apple pieces are evenly coated. Transfer to the greased pie pan.
- Combine all ingredients for the streusel in a food processor and pulse until pea-sized crumbs form. Alternatively, you can use a pastry cutter or a pair of forks to cut the butter into the streusel mixture.
- Sprinkle the topping evenly over the apple filling.
- Bake 40 minutes or until the apples are tender and the topping is golden brown. If the topping is browning too quickly you can loosely cover it with foil.
Notes
Polenta: For this recipe you’ll need to make sure you’re using instant polenta or quick-cooking polenta.