#Crumb topping for apple pie full

Trim off the excess around the edges, leaving enough dough for you to do something with the edge. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes. Measure about 2 cups of this topping on top of one 9 - 10 pie. Mix 1/3 cup sugar with flour cut in butter until crumbly. The crumble topping is a mix of butter, sugar and flour and bakes up crunchy and sweet, which is the perfect contrast with the softened apples. Process all ingredients until coarse crumbs form. Mix 1/2 cup sugar and cinnamon sprinkle over apples. Use a large offset spatula to run underneath the dough and loosen it from the surface.Ĭarefully transfer to a pie pan. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Keep flouring and rolling until it’s one big circle. Remember that there is no neighborhood bakery. Remember that you live in the middle of the country. Repeat the palm-of-hand thing to get the dough back into a perfect circle.Ĭonsider picking up pie at your neighborhood bakery. Push edges in with the palms of your hands, pushing them in to form a perfect circle.įlour again. A little dough will stick to the pin.įlour again. Take the disc of dough out of the plastic bag.

It takes finessing, fiddling, and patience. I make it sound easy, but I’m not going to pretend that it’s just slap-slap, roll-roll, perfect circle every time, particularly with this pie dough.

Step 7 Serve warm with hard sauce, whipped cream, or ice cream.

Step 6 Remove from oven when pie is bubbly and golden brown.

Can bake for up to 15 or 20 minutes more if necessary. At the end, remove foil and allow to finish baking and browning. Place pie pan on top of a rimmed cookie sheet and bake for one hour.

Step 5 Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.

Mix until everything comes together in clumps.

Step 4 For the topping: In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt.

In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Then, cover with a generous amount of the crumb topping, pressing down gently on the apples. Take the pie dish with the shell out of the fridge and fill it with the apple mixture.

Step 3 Add apple slices to a large bowl. Adjust the racks in the oven, one in the lower position, and one in the middle.

Step 2 Roll out pie dough and place it in a pie pan.

Step 1 For the pie: Preheat oven to 375 degrees. Apple crumble meets classic apple pie in this best-of-both-worlds dessert with homemade pie crust, crunchy crumble topping, and a supremely appley filling.

The day before serving, thaw in the refrigerator for one day, then let sit at room temperature, uncovered for at least two hours before serving.

If baking the pie ahead and freezing, wrap after cooled, freeze.

Prick bottom of pie crust about 10 times. Hold all four corners of foil and remove beans. Reduce temperature to 350 degrees and bake an additional 15-20 minutes or until apples are bubbly. Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top.

#Crumb topping for apple pie full

When ready to bake, preheat the oven for a full 30 minutes to 375.

Make sure pie is wrapped well to avoid freezer burn or drying out! Remove from the freezer for 30 minutes before baking. Using a pastry cutter, cut the butter into the mixture until crumble forms. Make the crumble topping: In a medium bowl, add the flour, cinnamon, sugars, and cold butter. Set aside at room temperature for 20 to 30 minutes. Follow instructions for making and assembly. Add cinnamon, sugar, vanilla, flour, and lemon juice.

This pie may be frozen and baked later.

The best apples for this pie are Granny Smith, Honeycrisp or Pink Lady.

2 cooking apples, peeled, cored and cut into. For this recipe you will need about 9 small apples or about 7 medium to large. 250g (8oz) plain flour pinch salt 125g cold butter, cubed 2-3tbsp cold water For the filling.

1 lb of apples = approximately 3 small apples (lunchbox size) before peeled and cored.

Put flour, sugar, cinnamon and salt in a pie plate. One-half the recipe or make two single crusts and freeze one for later. Start by spray pie pan with an even coating of cooking spray. Cover and place in the fridge for 10-15 minutes. Using a fork add the flour stirring just until mixed. In a small bowl whisk together the melted butter, brown sugar, cinnamon, and nutmeg. Bake for another 10-15 minutes or until lightly browned.

For the flakiest pie crust, use this recipe. Using a fork prick the bottom of the pie crust about 10-15 times.