Classic Apple Pie with Maple Infused Yogurt & Pecans

Now, this is exciting! I’m working with one of my favourite kitchen housewares and decor stores to bring you a Thanksgiving pie that’s out of this world. I was jumping with joy to have this opportunity, as Kitchen Stuff Plus is one place I could wander around in for hours. Wait. I could actually live at the store and be very content. Do you think someone would notice if I set up shop in the Crock Pot section? NahI know how stressful this time of year can be for those who are hosting family meals and gatherings and I want you to know that having the right tools from Kitchen Stuff Plus makes your life a whole lot easier. It does. It really really really does. Trust me on this one.There are many times I walk out of the store with cookware, utensils, gizmos and gadgets that I don’t really need BUT consider necessities to have in my kitchen.My husband always asks me “how much stuff do you need’?

I NEED A LOT, a WHOLE LOT and then some.My current obsession is the Staub en France Ceramic Collection. It’s an amazing array of ceramic cookware that comes in a host of beautiful shapes, designs and colours. I WANT THEM ALL!

I used their pie dish for this recipe with an extra special “simply beautiful” twist.

One of my favourite ingredients to use at this time of year is a medley of apples. I love intertwining different varieties of apples to kick up the flavour, colours and textures in baking.

For this pie, I used Granny Smith, Pink Lady and Royal Gala apples.

I mean, look how stunning this is!

This is a classic apple pie recipe laced with pure Canadian maple syrup, cinnamon, nutmeg, cloves, Greek yogurt and crunchy roasted pecans. Two helpings for me please!

Now. You can get absolutely creative with your pie pastry and trims or just go with a plain ol’ top and bottom crust. Your pie will taste exactly the same but here’s a little secret that I’m going to let you in on. ONLY YOU. No one else okay?

It’s about this crust. Yes, the crust. Do you see the lovely pastry work going on here? Well…….

This was my first lattice rodeo. I know it’s hard to believe, but I’ve never in my life tried to weave anything except for maybe a basket at an all-inclusive hotel arts and crafts program. After Googling and YouTubing all night, I finally came across a step-by-step “how to make a lattice crust” video.

Even with the instructions, I totally failed at Pastry Weaving 101 BUT……there’s nothing like a good pastry braid that can’t cover up a mistake. Would I do this again? Of course! You know how much I love putting in a little zing and zang into a recipe.

Thanksgiving is a time to acknowledge family, friends and to be grateful for all that we have. It’s also a time to highlight your creativity in the kitchen.

Let’s get our pie ON with all these tools from Kitchen Stuff Plus. Along with the pie dish, I used a host of baking essentials that every home cook or chef needs to make a beautiful baked creation for any occasion.

My Top Picks for Simply Beautiful Baking:

1. KSP melamine mixing bowls, 2. KSP tempo measuring cups, 3. Fox Run pie weights, 4. Task Quadro pastry brush, 5. Staub en France pie dish, 6. Cuisinart pie server, 7. Betty Crocker rolling pin, 8. Jamie Oliver kitchen towels 9. Trudeau stressless pastry wheel.

Happy Thanksgiving from Simply Beautiful Eating & Kitchen Stuff Plus.

Classic Deep Dish Apple Pie with Maple Infused Yogurt & Pecans

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Author: simply beautiful eating

Ingredients

1 double recipe pie crust (you will need to do this for a deep dish pie)
Filling
6 tablespoons apple juice or water
4 tablespoons butter
1 teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
⅔ cup sugar (white or brown is fine)
2 tablespoons + 2 teaspoons cornstarch
2 tablespoons water
2 tablespoons pure maple syrup
1 tablespoon plain Greek yogurt
6 - 8 large apples, sliced and peeled if desired (I used Granny Smith, Royal Gala and Pink Lady)
½ cup chopped pecans
Topping:
egg wash (1 beaten egg + 1 tablespoon milk or water)
coarse sugar

Instructions

Begin by making the pie crust.(I doubled the pie crust recipe for this deep dish pie).
Fold the dough in half, place in a pie pan, and unfold to fit the pan. Make your edges by fluting them or making any other type of design you like. Place pie shell into fridge for at least 30 minutes to ensure that the edges hold their shape while baking.
Preheat oven to 350F once your pie shell has chilled.
Remove pie shell from fridge, prick the bottom and sides of shell with the tines of a fork, and line your shell with one round piece of parchment paper. Sprinkle pie weights over the top and bake for 10 minutes. Remove from oven and let cool.
Roll out remaining dough and use a pastry wheel to form strips 1 inch wide. See this video for HOW TO MAKE A LATTICE PIE CRUST.
Make your filling by melting the butter in a medium-sized pot over medium heat and add the cinnamon, nutmeg and cloves.
Stir in the apples, sugar & apple juice or water.
Cover and cook, stirring every few minutes for 12 -15 minutes or until apples are slightly soft.
In a bowl, combine cornstarch, water & yogurt.
Whisk this slurry into the pot and cook for another 2 minutes or until thick. Add in pecans.
Cool slightly, then place filling into the pie crust and top with lattice strips.
Place back into the fridge for at least 30 minutes to ensure that the crust firm prior to baking.
Brush top with egg wash (1 egg beaten with tablespoon milk or water)
Sprinkle with coarse sugar.
Bake for 15 minutes and then cover edges with foil.
Bake an additional 45 minutes or until golden brown and filling is nice and bubbly.