Hoosier Mama

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Chicago is lucky to have a small (but mighty) pie shop called Hoosier Mama. I knew this the first time I sat in their tiny storefront shop and ate a slice of warm apple pie with a cup of coffee on a rainy autumn afternoon. I am reminded of this good fortune every time I pick up a pie from their stand at the farmers market. And I was reminded of it again last week when I bought a copy of their wonderful new cookbook, The Hoosier Mama Book of Pie.

Paula Haney and Allison Scott managed to translate everything that is charming and wonderful about their shop into a cookbook that includes the recipe for every pie I have ever seen them sell. It is an impressive (and generous!) collection ranging from sweet to savory. There are also handpies, quiches and even suggestions for what to do with dough scraps. Techniques are carefully laid out and encouragingly explained. The book is the perfect kitchen companion and one that I know I will return to often.

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My two favorite Hoosier Mama pies are their funeral pie (a heady collection of raisins and autumn spices that you should not wait for a funeral to make!) and this Dutch Apple Pie with Sour Cream Custard. This pie, this magical pie, is one of the best things I have ever eaten. Truth. I had long considered cherry pie to be my favorite but questioned everything when I first tasted this beauty (Dear Cherry Pie, Don’t feel bad. I now consider you tied for my favorite. Love, Tim). I think the easiest way of explaining this masterpiece is to say that it is as if a pie, a coffee cake, and a cheesecake had a baby. And really, what could be better? I knew, regardless of season, this was the first recipe I needed to try. It is as magnificent as I remember. It is also worth noting that in five years of blogging, and almost eight years of loving, I have never seen Bryan so excited by something I baked. He went crazy for this thing.

Hoosier Mama will always be my favorite pie shop and now there is a chance, even if you have never been to Chicago, that is might become yours, too.

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A few steps here, but nothing difficult. I think it is easiest to start a day in advance…keeping in mind it needs to chill. Another beautiful thing about this pie is that is keeps for 2-3 days in the fridge. Pies are a little more work than your average dessert, so it is nice to have a recipe that will be around for a few days.

Dutch Apple Pie with Sour Cream Custard (recipe by Paula Haney from The Hoosier Mama Book of Pie)

  • 1 single-crust blind baked All-Butter Pie Dough shell (recipe available here as pdf, or use favorite pie dough)
  • 2 cups apples, peeled, cored, and chopped into 1/2-inch pieces (I like Granny Smith)
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla paste (feel free to sub extract)
  • 1 recipe Walnut Streusel (follows)

Preheat the oven to 350°F.

Spread the apple pieces over the bottom of the pie shell. Place on a baking sheet and set aside.

Place the sugar, flour, and salt in a small bowl and whisk until well-combined.

Whisk together the sour cream, egg, and vanilla paste.

Add the dry ingredients and whisk until smooth. Pour into the prepared pie shell, over the apples. With a spatula, submerge any apples that float to the top.

Bake for 20-25 minutes, until the edge of the filling is slightly puffed and the center is dry to the touch.

While the pie bakes, prepare the Walnut Streusel.

When the pie is ready, gently scatter the streusel over the top of the pie and bake for 10 to 15 minutes more, until the streusel is crispy.

Cool to room temperature, then chill in the refrigerator for at least 1 hour before slicing.

 

Walnut Streusel (enough for one pie)

  • 1 cup all-purpose flour
  • 3/4 cup finely chopped walnuts
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 6 tablespoons unsalted butter, melted

Combine the flour, walnuts, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl.

Pour in the melted butter and mix with your fingers (or a fork) until the mixture resembles coarse meal.

 

 

60 comments to “Hoosier Mama”

  1. This pie looks amazing! I was wondering if I could bake it the day before Thanksgiving, then refrigerate it until the big event?

  2. Hi Hilary, Yep- as I said in the notes above the recipe- it will keep for 2-3 days in the fridge. It is perfect for Thanksgiving.

  3. Hey! love your recipes! for this one, can I use the packaged sour cream (the dip kind) or will I need to make my own from scratch?

  4. Hi Grace, Just regular (full-fat) sour cream in the tub!

  5. Hello,

    This is Julie again. I have made the pie twice now. I always seem to end up with more streusel topping than the pie really needs. Has anyone else had this experience? Tim – do you use the entire recipe of streusel? I find that it is a bit too much.

  6. Hey Julie- I think it is a question of personal preference, how much the pie needs is in the eye of the beholder. There is a lot of streusel, I love streusel-so I am happy with it. You can certainly reduce the amount if you prefer less.

  7. I just baked this pie tonight, and had some troubles, so I thought I’d check the comments to see if anyone said anything similar. I am laughing to see that I had the exact same problems as Julie- took longer to bake than I thought, the streusel looked raw, and there was way too much. I just baked it all for much longer than written, and ended up scraping most of the streusel off. It is seriously tons! I made a mess. Anyway, will taste it tomorrow and see if I managed to save it too. Cheers!

  8. Hi Lydia- I just want to clarify for everyone that the amount of streusel is not an error, it is the intended amount of streusel for the pie. Obviously you (and Julie!) prefer less, but it is simply a matter of preference (and you should adjust to match your tastes). I have made the pie many times now, and I think the amount of streusel is perfect. It is a streusel that remains crumbly and never melts into a solid mass, which is maybe why you think it looks raw? (You baked at 350, right?) In any case, I wanted to clarify so that future bakers know their options. Photos are all of the recipe as written, you can see that the streusel remains crumbly and that there is a lot of it. Thanks for checking in and sharing your experiences, I hope your finished product was still good. This remains one of my all-time favorite recipes. Also delicious with cranberries in place of the apples!

  9. Tim, I love Hoosier Mama (maybe even more than !Bang Bang!)..but this always sounded odd to me, I thought cold, soft apples would be gross. I could not have been more wrong. This was delicious. And so damn easy to make. Took me like 10 minutes to get together. I took to a party and the entire thing was gone, and I have made two for friends in the last week. I love the creaminess of the sour cream custard with the apples. And the topping was perfect. Nice one!

  10. This was the yummiest apple pie i have ever tasted, this was confirmed by all the guests as well!!

    I could not find sour cream in the shop so i replaced it with buttermilk which was superb. I

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