I’m so proud of myself…..I came up with a tasty apple pie filling and kicked it up a notch with something maybe nobody already thought of before……..yuzu kosho…..That amazing wonderfully mostly citrus-ee…..a little heat and more….condament. It really makes apple filling pop if you got the flavors just right……First I pre-baked a nice thin crust. I made the filling. I made a walnut crumb topping and then I put them all together and baked it off. I make very thin crusts on pies. If you are not a fan of a thin crust then you are welcome to double the crust recipe but timing will differ. Depending on serving size this make around 8 servings.

Ingredients for around 8 servings

3 1/2 lbs green apples – peeled, cored, cut in small wedges

1/2 cup sugar

1/2 cup dark brown sugar

3 Tablespoons corn starch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

1/2 lemon – just the fresh juice for the filling******** and save the zest for the walnut crumb topping********

2 Tablespoons sweet butter – cut into small cubes like small peas

1 teaspoon yuzu kosho

1 cup flour – for crust

1/4 cup canola oil – for crust

1/2 teaspoon apple cider vinegar – for crust

1/6 cup water – for crust

1/4 teaspoon baking powder – for crust

3 1/2 Tablespoons cold butter – grated – for topping

1/2 cup walnuts lightly crushed – for topping

1 yolk – for topping

1 1/2 teaspoons lemon zest – for topping

1/4 teaspoon lemon extract – for topping

1/2 cup flour – for topping’

3 Tablespoons corn meal – for topping

1/4 teaspoon sea salt – for topping

1/6 cup sugar – for topping

1 1/2 Tablespoons brown sugar – for topping

non stick spray

Directions

Set oven to 350 degrees F.

Make the filling. In a large bowl mix together the apples, sugars, corn starch, cinnamon, nutmeg, salt, lemon juice, butter, and yuzu kosho. Pour this mixture into shallow pan or pans and cover with foil. This goes in the oven for about an hour or until cooked.

Make the crust.

In a medium bowl combine the flour, oil, vinegar, salt, water, and baking powder. Roll this out very thin and place in a sprayed 8-9 inch pie pan. (I roll mine on parchment paper with plastic wrap over the dough to get it very thin) This gets pre-baked in the oven for 15 minutes.

Make the topping – In a medium bowl combine the butter, walnuts, yolk, lemon zest, extract, flour, corn meal, salt, sugars. Dump this on a baking sheet and bake it about 25 minutes.

To. pastry shell add the apple filling. Top the filling with the walnut crumble put this back in the oven for around 20 minutes.

ENJOY!!!!!!