Okay, so the tarte tatin didn't quite work out how I wanted it to this year; I've still got a single pie crust I made; I picked up some more Granny Smith and Fuji apples yesterday morning from Smit Orchards at the Hillcrest farmers market; I love apple crisp more than pie; so here's what I'm gonna do:
Roll out & form my a pie crust
10 apples, peeled, cored
1&1/2 tablespoons rapadura sugar
1/2 teaspoon ground cinnamon
juice from 1/2 a lemon
Cut apples in half and sliced about ¼" thick. Toss with sugar, cinnamon & lemon juice. Mound in the unbaked pie crust.
2/3 cup rapadura sugar
2 teaspoons maple syrup
1 teaspoon vanilla
6 tablespoons butter
2/3 cup flour
½ cup rolled oats
½ cup pecans, chopped
¼ teaspoon sea salt
1 teaspoon ground cinnamon
Mix topping ingredients together until crumbly and cover the top of the pie.
Place pie on a baking sheet and bake at 375º until golden and bubbly, about 60 minutes.
Serve with the leftover maple whipped Spring Hill sour cream.
Use other fruit seasonally: pears, berries, stone fruit...