Sunday, November 1, 2009

Apple Crumble Pie

Okay, so, technically I didn't make this, my mom did, but I have made it tons of times. Since this was my mom, she made it with - dare I say it? - a frozen pie crust. Traitor.
Well, it was delicious anyways. It starts with a basic pie crust and a layer of apples mixed with cinnamon and sugar. Then a crumble of brown sugar and butter goes on top. Yum! We served it warm with vanilla ice cream. It was delicious. Enjoy!

Apple Crumble Pie (BakingBites)

All Butter Single Pie Crust:

1 1/4 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water

Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.

Apple Filling:
6 med/lg granny smith, jonagold or other pie apples
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1/2 cup brown sugar

Mix apples, sugar, flour, spices and salt together in large mixing bowl. Set aside until dough is rolled out.

Crumble Topping:
2/3 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
pinch freshly ground nutmeg
3 tbsp butter, chilled and cut into pieces

Combine all dry ingredients in a large bowl and mix well. Add in butter and rub in with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand. Set aside until dough is rolled out.

Preheat the oven to 450F.
On a large, lightly floured, flat surface, roll out the chilled pie crust into a large circle. Add more flour as needed to keep the dough from sticking. Keep rolling until the dough will fill the pie dish, which you can double check by holding the pie plate over the dough and looking for 1-2 inches extra crust around the rim of the plate. Gently lay the bottom crust into the dish, crimping the edges if you desire (or just pinching them off, as I tend to do). Lightly score with a fork 4 or 5 times.
Fill pie dish with filling, leaving any excess juice at the bottom of the bowl to help keep the pie from getting soggy. Arrange slices in an even layer. Top with crumble topping, squeezing it into small clumps in your hand (to create larger crumbles) as you finish the pie.
Bake pie for 20 minutes at 450F, until browned. Turn down oven temperature to 350F and bake for an additional 30-40 minutes, until pie is dark gold and apple slices are tender when pierced with a fork. If the apples are not tender and you need to bake for an additional 5 or 10 minutes (some types of apples are very resiliant in the oven. Granny Smiths worked fine for me at this time) and are worried about over-browning the crust, you can place a ring of foil around the edge of the pie plate to shield it from the heat while the filling finishes cooking.
Cool down to room temperature before slicing.

Serves 8-10.

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