Macadamia Nut Crumb Pie

Macadamia Nut Crumb Pie

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Ingredients

Crust Ingredients:

  • 2 C all-purpose flour, sifted
  • 1 tsp. Pioneer® Sugar
  • ¼ tsp. salt
  • ⅛ tsp. baking soda
  • ½ C lard
  • 1 egg, large
  • 1 T lemon juice
  • 2 T ice water

Filling Ingredients:

  • ¾ C light corn syrup
  • ½ C coconut milk
  • ½ C Pioneer® Sugar
  • 3 eggs
  • 3 T butter, melted
  • 3 T all-purpose flour
  • 3 C Michigan apples, peeled, cored & sliced (Cortland preferred)

Topping Ingredients:

  • ½ C all-purpose flour
  • ½ C Pioneer® Golden Light Brown Sugar
  • ⅓ C quick cooking oats
  • 6 T butter
  • ½ C macadamia nuts, coarsely chopped (approx. 2 oz.)

Directions

  1. Preheat oven to 400° F.

Crust:

  1. In a bowl, sift together flour, Pioneer® Sugar, salt and baking soda. Cut in the lard with a pastry blender or two knives until pieces are the size of small peas. Beat together in a separate bowl the egg, lemon juice and ice water. Gradually add the egg mixture to the flour, 1 tablespoon at a time, tossing with a fork until dough forms a ball. Place in refrigerator until ready to use.

Filling:

  1. In a large bowl, beat corn syrup, coconut milk, Pioneer® Sugar, and eggs at medium speed until smooth. At low speed, beat in butter and flour. Stir in the apples; set aside.

Topping:

  1. In a another bowl combine flour, Pioneer® Golden Light Brown Sugar and quick cooking oats; cut in butter until mixture resembles coarse crumbs. Stir in the nuts; set aside.

Assembly:

  1. On a lightly floured surface with a floured rolling pin, roll the dough ball into a 12-inch circle and fit into a 9-inch pie pan, leaving a 1-inch overhang. Spoon the filling mixture into prepared pie shell. Trim and flute the edge. Sprinkle topping evenly over the apple filling. If desired, cut excess dough with shaped cookie cutters and place on top for a decorative appearance.
  2. Bake for 10 minutes and then turn oven temperature down to 350° and continue to bake for 40 minutes or until apples test done with a fork. Remove from oven and cool on a wire rack. Refrigerate leftovers.
 
**From the Kitchen of: Lucille Eisbrenner of Roscommon, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.