LCBO Food & Drink Autumn 2020

EASY DOES IT

FARMERS’ MARKET CRUMBLE PIE

Don’t let the thought of making pastry stop you from making pie. A little pastry cheat won’t take away from the seasonal fruit filling and crumbly spiced pistachio-oat topping. 3 medium ripe pears 1 tbsp (15 mL) lemon juice 1/2 lb (225 g) of your favourite plums 1/3 cup (80 mL) cranberries 1 tsp (5 mL) vanilla CRUMBLE 1/2 cup (125 mL) large-flake oatmeal 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) brown sugar 1/4 cup (60 mL) salted or unsalted pistachios or unsweetened or sweetened shredded coconut Finely grated peel of 1/2 orange 1/2 tsp (2 mL) each cinnamon and salt 1/4 tsp (1 mL) ground cardamom 1/4 cup (60 mL) butter, cut into pieces 1 frozen pie shell, 9 inches (23 cm) 2 tbsp (30 mL) cornstarch 1 tbsp (15 mL) granulated sugar TOPPING 1/2 cup (125 mL) whipping cream 1/4 cup (60 mL) plain full-fat yogurt 2 tbsp (30 mL) granulated sugar 1 tsp (5 mL) vanilla 1 Preheat oven to 425°F (220°C). 2 Total fruit should measure about 4 cups (1 L). Peel and core pears, then slice into 1/2-inch (1-cm) wedges. Place pears in a large bowl with lemon juice. Pit plums and cut into 1/2-inch (1-cm) wedges. Stir into pears along with cranberries and vanilla. 3 In another large bowl, place oatmeal, flour, brown sugar, pis- tachios or coconut, orange peel, cinnamon, salt and cardamom.

Stir well. Add butter. Using your fingers, gather butter and flour mixture, rubbing together until small and larger crumbs form. 4 Remove pie shell from freezer. Set on a baking sheet to thaw. In a small bowl, stir cornstarch with sugar. Add to fruit. Stir well. Turn fruit into pie shell, even if not thawed. Grabbing oatmeal mixture by handful and squeez- ing together to clump, sprinkle over fruit. 5 Bake on bottom rack of pre- heated oven for 20 minutes.

6 Reduce heat to 350°F (180°C). 7 Lay a piece of foil over crum- ble to prevent over-browning. Continue to bake 35 to 40 more minutes, until fruit is very soft and topping is a very deep gold- en brown. Cool at least 1 hour before serving. 8 Beat whipping cream with yogurt until soft peaks form. Beat in sugar and vanilla until blended. Serve with pie.

WHAT TO SERVE

Armagnac is a classic French brandy. This one offers vanilla, spice, dried fruit and brown sugar tones that will complement the crumble’s flavours and textures. Armagnac De Montal VSOP LCBO 618496, $58.10

Serves 6 to 8

TO MAKE A CRISP RATHER THAN A PIE, SKIP THE PIE SHELL. DOUBLE THE FRUIT AND PLACE IN A 9-INCH (23‑CM) BAKING DISH. TOP WITH CRUMBLE AND BAKE AT 350°F (180°C) FOR ABOUT 45 MINUTES.

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AUTUMN 2020 FOOD & DRINK