I know what you mean about favourites! The Hoosier Mama pie I baked up this weekend might also be tied for sour cherry as my favourite now. Dutch apple will probably only make things harder, but I’ll have to give it a try.
Oh, man, I need to make this, and perhaps add yet another cookbook to my vast collection. Sour cherry crumb is my favorite, followed closely by rhubarb streusel (no strawberries, please). This summer I hesitantly made a Richard Sax pie with sour cherries, rhubarb, and blueberries. Turned out great.
I will be in Chicago this fall and have already been scouring your list of recommendations, Tim, to plot my eating accordingly. Hoosier Mama is now moving straight to the top, and I will be sure to report back. I tried Huckleberry in June when I was in LA and positively swooned, so you haven’t led me astray yet!
Tim, This pie was fantastic!! I took it to a party & everyone who had “firsts” went back for seconds. I made it in a 9″ tart pan & used the pie crust recipe from the Smitten Kitchen Cookbook, but otherwise followed the recipe as written–it worked out perfectly. Thank you for making my first pie a slam dunk!
To anyone on the fence about purchasing this book…DO IT! I just picked it up yesterday at the Hoosier Mama Pie Boot Camp and cannot out it down. They make reference to this blog (now I’ve got to subscribe too
I bought the book because of this post! The recipe in the books says to cook the pie at 300. But I have had the pie in the oven for over 25 minutes and it isn’t close to done. Did you have a similar experience? Is that why you changed the cooking temperature to 350? I just cranked up the temperature. I hope that it turns out! Did anyone else have this experience?
Just keep going. I’ve made the pie a couple of times and I think 350 makes more sense. Turn the oven up a bit and then carefully monitor until it is done. It the crust starts to get dark you can just make a foil shield for it. I’ll ask Hoosier Mama and see what they think, too. Enjoy!
Now I am facing a second problem: I carefully followed the directions for the streusel topping and it looks nothing like yours! It just looks like a pile of uncooked flour and sugar on top of the pie! I left it in there for at least 20 minutes and dotted it with butter. The butter didn’t reach all of the dry parts so – out of sheer desperation- I gave it a spray of canola oil. I don’t know what is going on. My streusel toppings never turn out. Any thoughts or suggestions?
I think that I might have saved it. Next time I am going to add more butter to the topping. Maybe I will dot a couple of tablespoons on the top (in addition to the six tablespoons that the recipe calls for).
Hi Julie- I hope you saved it! I wonder if you are measuring dry ingredients correctly? Are you spooning flour into a measuring cup and leveling it off? The proportions of the streusel topping are definitely correct. One other suggestion- when I am dealing with the streusel I grab handfuls of it and squeeze it together into a giant clump. I then break the clump up into smaller pieces and scatter them on top of the pie. In any case, I hope it tastes great!
Thanks, Tim! I may not be measuring the dry ingredients correctly. I usually just scoop them out of the container with a measuring cup. I will follow your suggestion. I will also try your special streusel technique.
Hey Tim, I am just getting back to you about the pie. I managed to save it and it was delicious. My husband and mother told me that it was the best pie that they have ever tasted! I look forward to exploring the rest of the book.
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.
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.
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!
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!
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!