Winter driving is new to me. I didn’t drive until I was 18, and then my car stayed at home all through college. It was only on the rare occasion over winter breaks where Mother Nature graced us with a fresh coat of snow that I even experienced a bit of what winter driving entails. Today I had the pleasure (sarcasm alert!) of driving back to school after a moderate winter storm, and while it could have been much worse it still meant two hours of white-knuckle-driving and an excess of curse words. At one point I tried to stop and slid a terrifying four to five feet before finally stopping just short of the SUV in front of me. About 50% of my excessive curse words were said in that five seconds of slippage.
It also was exceedingly windy, which made for a wonderful time on the highway. I have a taller car, and the entire time I felt like my car was going to blow away like a scene out of The Wizard of Oz. I’m pretty sure I tempted fate at least twice by the time I got back to Champaign.
After the drive from hell, I would have really loved a slice of this apple pie. I used to never like apple pie. I thought it was boring next to its more adventuresome pie cousins, like french silk or Oreo cream, not to mention lemon supreme. Don’t even get me started on my love for lemon supreme pie. I mean, it literally states its superiority in its name.
This apple pie is a game changer, though. A cross between a pie and an apple crumble, this pie takes the the best features from both desserts and creates something truly unique, and has pushed its way to the top spot in my pie ranking.
Step aside, Lemon Supreme, there’s a new supreme in town.
Side note – I just searched a good fifteen minutes for that “supreme” GIF. I really need school to start up again.
Dreamy Apple Pie
1 whole unbaked pie crust
For the fillings:
3 large apples, cored and sliced thinly
1/2 cup brown sugar
1/2 cup sugar
1 tbsp flour
1 cup heavy cream
2 tsp vanilla extract
1/8 tsp cinnamon
For the topping:
7 tbsp butter
3/4 cup flour
1/2 cup brown sugar
1/4 cup pecans
dash of salt
Preheat oven to 375 degrees.
Put the apple slices in a large bowl. In a separate bowl, mix together the cream, brown sugar, 1/2 cup sugar, 1 tbsp flour, vanilla, and cinnamon. Pour into the bowl with the apples and mix until the apples are coated. Put the apples in the pie crust.
For the topping, combine the butter, flour, sugar, pecans, and salt. Pour on top of the pie, pressing down gently.
Cover the unbaked pie with foil loosely. Place the pie on a rimmed cookie sheet (some of the filling will probably ooze out during baking) and bake for one hour. Take off the foil, and let bake for another 15-20 minutes. The pie is fully baked when it is bubbly and golden brown on top.
Source: The Pioneer Woman