Sarah Koob's desserts have a seasonal bent, and each time of year brings different requirements. "You can't get through fall without an apple pie on the menu," she says. "I tried." She dresses up an apple crumble pie here in two ways: She uses a sugar crust and she tops it with a sweet crumble instead of crust, in the style traditionally known as Dutch apple pie. Both elements give it more texture and allow her to use less sugar in the apples. Wine Spectator's Owen Dugan presents.
For the full article, check out the new issue of Wine Spectator, on newsstands August 19, 2014.
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