Apple Pie with Chocolate Hazelnut Crisp
Ingredients
- Single-Crust Pie Pastry
- 6 cups (1.5 L) sliced peeled tart apple
- 3 tbsp (45 mL) granulated sugar
- 2 tbsp (30 mL) all-purpose flour
- 2 tbsp (30 mL) hazelnut liqueur
- Topping:
- 1-1/3 cups (325 mL) hazelnuts
- 3 oz (90 g) bittersweet or semisweet chocolate, chopped
- 3/4 cups (175 mL) all-purpose flour
- 1/3 cup (75 mL) brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- Generous pinch nutmeg
- 3/4 cups (175 mL) chilled unsalted butter, diced
Preparation
On lightly floured surface, roll out dough into circle scant 1/4 inch/5 mm thick; line 9- or 10 inch/23 or 25 cm pie plate with fluted edge, then trim and flute edge.
In large bowl, stir together apples, sugar, flour and liqueur; scrape into pie shell.
Topping: In food processor, pulse hazelnuts with chocolate until finely chopped; pulse in flour, brown and granulated sugars, salt and nutmeg. Pulse in butter just until crumbly, then, with hands, mix and loosen; top apple mixture.
Bake in bottom third of 425F/220C oven for 15 minutes; reduce heat to 350F/180C and bake until pastry is golden and filling is bubbling, about 30 minutes (if topping is sufficiently browned but filling isn't bubbling, cover loosely with foil and continue baking).
Makes 8 to 12 servings.
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