This Thanksgiving I was feeling kind of uninspired by my usual apple pie, although it's quite yummy, and was wishing I hadn't already told people I was making one. I really wanted to make a tarte tatin again. But pie is traditional, so I was definitely going to follow through. Then I had a brainstorm! I would first caramelize the apples, in quarters, just like I do for tarte tatin (only many more of them) and then put them in a pie crust (rather than cover them for a later flip.) Then, I thought, a bit of streusel topping couldn't possibly be a bad idea!
I was right!
It SO didn't suck!
Look at the whole entry for pictures of the process
Caramelizing 11 apples in a big ol' pan:
This made two beautiful layers of apples in my crust, which I just folded in over the apples, for a more lazy rustic look.
After it came out of the oven, all brown and pretty. That first picture is fresh out of the oven! That would have been a completely acceptable pie, just like that!
It occurred to me, at this point, that the gorgeous apple arrangement was about to get covered over, with streusel. So be it!