CLASSIC APPLE CRUMB PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
LINQUENDA'S APPLE CRUMBLE TART
I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.
Provided by Karen Elizabeth
Categories Pie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Crust.
- Rub butter into sifted dry ingredients.
- Add egg, knead into a soft dough.
- Refrigerate 15 minutes.
- Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
- Chill remaining pastry for another 10 - 15 minutes.
- (You can put the pie dish in the fridge too.).
- Filling.
- Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
- Remove spices, spoon into prepared shell.
- To complete.
- Grate remaining dough over Filling.
- Bake at 180 C, for 25 minutes, or until crust is golden brown.
- Serve warm or cold.
Nutrition Facts : Calories 269.7, Fat 11, SaturatedFat 6.6, Cholesterol 47.9, Sodium 152.8, Carbohydrate 40.8, Fiber 2.7, Sugar 18.7, Protein 3.5
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