Whether you pronounce them ‘s-con’ or ‘s-cone,’ these cakey morsels work well as both sweet and savory dishes. In its most basic form, a scone is a baked quick bread that is usually eaten for breakfast or tea. Since its earliest known origin, the scone has taken on many forms, all the way to what we know today in sophisticated sweet and savory gourmet versions.
The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream. Today, scones are made with all sorts of ingredients like flour, sugar, butter, eggs, baking powder etc.
Shortcakes look similar to scones but are softer and lighter. Whereas a scone has a shorter, more biscuity crumb, a shortcake is almost half cake and half scone. Shortcakes also have cream in the dough, to add a further layer of indulgence.
Today’s blog recipe for ‘nectarine sconecakes’ is the best of both worlds, part scone .. part shortcake!
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Nectarine 'Sconecakes"
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Instructions
Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine nectarines, lemon juice & 2 tsp sugar. Let stand for 15 minutes.
In a large bowl, whisk together flour, baking powder, salt & 1/4 cup sugar. Using a pastry blender or food processor, cut in butter until mixture forms small pieces.
Stir in heavy cream (reserving a small portion to brush on top), then fold in nectarine mixture. Turn dough onto the middle of the parchment lined baking sheet. Pat dough into an 8 1/2-inch round.
Brush with reserved heavy whipping cream then sprinkle with coarse sugar.
Bake 20-25 minutes or until golden & tests done with a toothpick. Let cool on a wire rack. Slice into 12 wedges & serve.
Recipe Notes
• Alternately you can use a 2 ½-inch cookie cutter & cut out 8 rounds instead of making wedges.
I love making these German streuseltaler pastries because the flavor combination possibilities are endless. Switch up the ingredients in the filling and the streusel by adding different spices, nuts, and fruits. I posted various versions on the blog such as rhubarb, pumpkin, black forest and today I’m making blackberry/rhubarb.
The name of today’s pastry was inspired by the round shape of the ‘taler’, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar’.
Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.
A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.
Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!
I can’t tell a lie; Brion & I love streuseltaler so I’m sure I’ll keep on coming up with another flavor combination to try.
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Blackberry Rhubarb Streuseltaler
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Ingredients
Blackberry/Rhubarb Compote
Ingredients
Blackberry/Rhubarb Compote
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Instructions
Blackberry / Rhubarb Compote
Place the rhubarb, blackberries, sugar, salt, & vanilla into a medium pan & simmer over medium-low heat for about 30-40 minutes, stirring often, until the rhubarb & blackberries have broken down & the compote has thickened. The compote will cling to a wooden spoon when it is done. Remove from the heat & allow to cool to room temperature. (Taste your compote – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)
Streusel Topping
In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your fingertips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
In a small dish, combine yeast with lukewarm water & 1 teaspoon of sugar. Allow to sit for a few minutes until frothy.
In a large bowl, slightly melt butter; cool for a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
Line a baking sheet with parchment paper.
Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of blackberry/rhubarb compote to each dough piece & spread leaving a border around the outside.
Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
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Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
- Being lovers of cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
- I should mention, making the compote the day before needed will speed up your baking process.
- These streuseltaler are incredibly soft & so good!
Leeks are an edible plant used in many different cuisines. Closely related to onions, garlic, and scallions, the edible parts of leeks are the tightly bound leaf sheaths that form stalk-like bases, which transition into flat leaves. Leeks are quite mild which makes them perfect to pair with simple veggies in the spring like asparagus and peas, and heartier veggies in the fall like winter squash and potatoes.
When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.
Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of ‘the gourmet’s onion’ and the delicate flavor and texture of ‘the poor man’s asparagus’.
Leeks can be used interchangeably with onions in most recipes for soups, casseroles, and stews to add a subtle, more complex flavor. One way to showcase this flavorful onion is to make it the star of the show as I’ve done here in this leek dish with salmon in mustard sauce.
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Coho Salmon & Leeks Baked In Mustard Sauce
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Instructions
Salmon / Leeks
Clean & remove skin from salmon fillet. Wash leeks & remove thicker outer layer, which can remain a bit tough. Cut the leeks into pieces approximately 1 1/2-inches in length. In the microwave steam dish, cook leek for 8 minutes until al dente. Drain & set aside.
Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Sauce
Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Assembly / Baking
Place salmon fillet in the center of a large baking dish. Surround with pre-cooked leeks & spread mustard sauce carefully over all.
Bake for about 20 minutes or until salmon flakes easily. Serve with orzo or mashed potatoes.
Who says you can’t have a Linzer cookie in April? Add some lemon-y zing and a butterfly shape and what’s not to love! A descendent of the famous Linzer torte, it’s hard to go wrong with a shortbread-like dough that melts in your mouth and a sweet/tart filling that glues it all together. Linzer cookies employ the same basic recipe as a Linzer torte, but the dough is cut into cookies and form a sandwich around the filling. The top cookie has a small cutout in its center to show off the filling underneath.
The Linzer Torte, the Austrian mother of the Linzer Cookie, is the oldest known written recipe in history. A copy of the recipe was found in the Veronese Admont Abbey’s journals, dated 1653! The tart was baked like a pie with a buttery almond crust, filled with black currant preserves and topped with a latticework crust. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. While a black currant tart is a perfect way to end a meal, bakers came up with a cookie version they could stock in their shops.
When the Linzer torte was bought to North America in the 19th century, it became very popular. Today, the Linzer cookie is still very commonly used not only for the holidays but anytime of the year in different applications.
This cookie is crisp if served on the same day it is assembled but becomes soft when stored with filling.
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Lemon Poppy Seed Linzer Butterflies
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Instructions
Shortbread
In a large bowl, cream butter, white sugar, powdered sugar, vanilla, lemon juice & lemon zest with an electric mixer until light & fluffy. Reduce speed to low & add the flour & salt. Continue to mix until well incorporated. Slowly add poppyseeds & mix until just combined, about 1 minute.
Remove dough from bowl, form into a disk & wrap tightly in plastic wrap. Chill for at least an hour or overnight.
Lemon Curd
Fill a medium saucepan, about halfway full with water & bring to a boil. Reduce heat to a simmer. Fill a large bowl with ice water & set aside.
In a glass or metal bowl, whisk together egg, egg yolks, sugar, lemon juice, lemon zest & salt. Set over the saucepan of simmering water, ensuring that the bottom of the bowl is not touching the water. Whisk the mixture constantly until it reaches 170 F. Immediately remove the bowl from the heat, add butter & whisk until smooth. Place over the bowl of ice water. Cover with plastic wrap making sure it is touching the lemon curd surface so a 'skin' will not form. Let mixture stand at room temperature until cooled & thickened.
Baking
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Roll out shortbread dough on a large sheet of parchment paper to 1/8-inch thickness. Using a butterfly cookie cutter, cut out 36 cookies. Leave 18 of them as is & cut some designs in the wings of the remaining 18 cookies. At this point you may need to place the cookies in the freezer for about 10 minutes so you can remove them easily to the baking sheet without destroying their shapes.
Line a cookie sheet with parchment paper & transfer cookies to baking sheet. Bake for about 8-10 minutes or until just baked. Place cookies on a wire rack to cool completely.
Assembly
Spread desired amount of lemon curd on the bottom cookies. If desired, dust the tops with powdered sugar. Lightly press on a top cookie to sandwich the curd. Repeat with remaining tops. Store in the refrigerator for up to 3 days.
Recipe Notes
• Don’t hesitate to speed up the process by purchasing a jar of lemon curd. There are a lot of real good ones available.
Artichokes can be intimidating with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but the nice thing is that today’s supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation.
A gratin is the term used for any dish that is topped with breadcrumbs, cheese or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but can easily and equally deliciously, be used for a variety of different ingredients.
This particular gratin incorporates both shrimp and artichokes in a lemon béchamel sauce which complements the shrimp as well as the almost lemony flavor of the artichokes, resulting in a wonderfully creamy and bright tasting dish.
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Creamy Shrimp & Artichoke Hearts Gratin
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Instructions
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Drain the artichoke hearts & set aside.
Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.
Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing.
Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.
Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.
Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.
It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.
Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.
Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.
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Cinnamon Roll Variety Pack
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Instructions
In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
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Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes
For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.
ENJOYING SHROVE TUESDAY!
Today, February 17th is Shrove Tuesday. The date can be anytime between February 3rd & March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon.
For centuries, the consumption of pancakes has widely been regarded as a popular way to celebrate Shrove Tuesday, which takes place the day before Ash Wednesday in preparation for Lent. However, the day is celebrated in a variety of ways around the world with many different foods.
The final day before Lent has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.
Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born –Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.
Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’.
I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.
A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into a hot skillet or an oven proof dish. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding sweet or savory ingredients.
Brion & I eat pancakes regularly and enjoy them whether they are sweet or savory versions. As always, I can’t resist a different combination, so today we are having some baked pancakes with pears & cardamom. Yum!
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Baked Pancake w/ Pears & Cardamom
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Instructions
Melt 2 Tbsp. butter in a 10" cast iron (or other oven proof) skillet. Toss in sliced pears, cardamom, lemon juice & sugar. Cook, stirring occasionally, until the pears are tender & the sugars are beginning to caramelize, anywhere from 10-20 minutes.
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Combine flour & salt in a large bowl, make a well & add eggs. Whisk to combine, adding the milk a little at a time until batter is smooth. Whisk in vanilla & 2 Tbsp melted butter.
Pour the batter into the hot pan over the pears & place it in the oven.
Bake until golden & dramatically puffed, about 30 minutes.
Dust with powdered sugar & cut into wedges. Serve immediately.
Recipe Notes
This baked pancake is good reheated or eaten cold should there be any leftovers.
Brion & I really enjoyed this pear pancake with some sausage & eggs on the side for a nice sweet/savory meal.
The other day I was thinking of how I could pair two food groups that I have enjoyed using over the years. One being the Japanese red adzuki beans and the other was the persimmon fruit.
The intriguing world of azuki beans has strong roots in Japanese culinary traditions as well, playing a versatile role in sweet and savory dishes.
Likewise, persimmons are a cherished aspect of the Japanese culinary culture. With their vibrant orange hue and sweet, honey-like flavor, they are a favorite autumn and winter fruit. Persimmons have been cultivated in Japan for over a thousand years and are celebrated in art, poetry, and cuisine.
Combining the two in a dessert seems only logical as the red bean paste complements persimmons so nicely, it works out real well. The red bean paste, also known as ‘anko’ in Japanese, is made from adzuki beans that are boiled with sugar. Its flavor is sweet and savory at the same time, with notes of chocolate and walnuts.
Red Bean paste comes in many shapes and forms, but one thing is constant: the ingredient is a special and meaningful component of different East Asian cultures. You can find red bean paste in many different dishes out of Japan, China, Korea and in recipes used all over the world.
Today, my recipe development is centered around two kinds of thumbprint cookies:
- Adzuki Bean Oatmeal Flax Cookies w/ Persimmon Compote
- Persimmon Oatmeal Cookies w/ Adzuki Red Bean Paste
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Adzuki Bean & Persimmon Thumbprint Cookies
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Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
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Instructions
Persimmon Compote
Peel persimmon, dice & puree in a cup processor. Place persimmon, sugar & lemon juice in a small saucepan. Cook over a medium high heat, stirring constantly for about 5-8 minutes until mixture becomes sticky & jam like. Set aside to cool.
Adzuki Bean Cookies
Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
Place the bean paste in another bowl along with the butter, 1/2 cup sugar, egg yolk & vanilla. Mix with an electric hand mixer until combined, scraping down sides of bowl.
Pour bean mixture into the oat mixture & stir by hand until almost combined; add the nuts & flaxseed & stir until just blended.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Place egg white in a small dish. Combine 1/4 cup each of ground flaxseed & brown sugar in a shallow dish. Roll slightly rounded Tbsp of dough into balls. Dip one ball at a time into egg white & then in the sugar mixture. Place 2-inches apart on prepared baking sheet. Press your thumb or index finger into the middle of each cookie. Divide persimmon compote between cookies filling each indentation.
Bake for about 16 minutes until set. Transfer to a wire rack to cool. Yield is about 32 cookies depending on the size you prefer to make them.
Persimmon Oatmeal Cookies
Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, 5-spice, baking powder, salt & ground flaxseeds & process until combined. Transfer to a large bowl.
Peel persimmon, dice & puree in a cup processor. In a separate bowl, place the persimmon puree, sugar, oil & vanilla & mix until smooth.
Pour the wet ingredients into the dry ingredients, mixing with a wide spatula just until batter begins to come together, being careful not to overwork it. Add walnuts, folding to distribute them evenly throughout.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Using a small cookie scoop, scoop out cookie dough onto prepared cookie sheet. Make a well or thumbprint shaped indent in the center of each ball of dough. Divide reserved adzuki bean paste between cookies filling each indentation.
Bake for 11-12 minutes. Don't overbake. Transfer to a wire rack to cool. Yield is about 30 cookies depending on the size you prefer to make them.
Persimmons are definitely a fruit that’s underrated. If you haven’t used them before, now is a good time to give them a try. Where we are, here in Canada, you start seeing them in the grocery stores around October. A bit pricey at first but they get better as the winter rolls along. Persimmons are in season between November and February. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes. Treat them like you would an apple and turn them into jams, puree, tarts and cakes. Paired with pork adds a nice fruity and caramelizing sweetness.
The persimmon is Japan’s national fruit. The most commonly found varieties are the ‘Hachiya’, round with a slightly elongated, pointed base and the ‘Fuyu’, smaller and more tomato shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla like flavor. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange.
Classic apple pie gets a seasonal, honey sweet twist when mixed with fresh persimmons and a crunchy topping in this apple persimmon crumble pie.
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Persimmon Apple Crumble Pie
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Instructions
Pastry
Remove the dough disk from refrigerator & roll out onto a lightly floured surface into a 12" round about ⅛" thick.
Gently transfer the rolled dough into a deep dish 9" pie pan, leaving a 1-2" overhang all the way around.
Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb & pointer finger on one hand & your pointer finger knuckle on the other. Place the pie shell in the freezer to keep chilled while you prepare the filling.
Filling
Peel & core the apples & persimmons, then cut into ⅛"- ¼" slices. Place in a large mixing bowl & toss with the lemon juice, sugars, & spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
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Crumble Topping
Combine the cold butter cubes, flour, sugars, oats, almonds, salt & cinnamon together in a large bowl. Use your hands to work the butter into the other ingredients until coarse crumbles the size of peas form.
Assemble/Bake
Pour the apple filling into the bottom shell, forming a mound that is taller in the center of the pie.
Whisk the egg & water until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with coarse sugar. Top pie evenly with crumble topping.
Bake at 400 F. for 20 minutes, then lower the temperature to 375 F. & bake for another 30-40 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crumble topping turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning. The fruit should be just soft when poked with a toothpick. Allow to cool on a rack for at least 1-3 hours before serving.
Cream Topping
Whip together sour cream & vanilla sugar.
Serve with your choice of 'cream topping', vanilla ice cream or whipped topping.
