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.
APPLE SLAB PIE
A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.
Provided by Marsha Crom
Categories Desserts Pies Slab Pie Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
- In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
- In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
- Bake in the preheated oven for 60 minutes, or until topping is golden brown.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g
SLAB APPLE PIE WITH EASY CRUMB TOP
Make and share this Slab Apple Pie With Easy Crumb Top recipe from Food.com.
Provided by annh53182
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Prepare pie crust according to directions and pat it into the bottom of a 9x13 pan.
- In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon.
- Spread in an even layer over crust.
- In food processor, combine flour, butter, and brown sugar, pulsing until coarse crumbs are formed, or in a large mixing bowl, combine these ingredients, cutting butter into sugar and flour with a pastry blender or two knives held together.
- Stir in nuts.
- Sprinkle crumb top over apple layer.* Bake for 45 minutes to an hour or until filling bubbles.
- Cool completely.
- If preparing ahead of time to freeze. Wrap with foil and label at the *. Then, when ready to serve, bake frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.
Nutrition Facts : Calories 298.1, Fat 14.3, SaturatedFat 6.4, Cholesterol 20.3, Sodium 165.2, Carbohydrate 42, Fiber 2.9, Sugar 25.1, Protein 2.8
CRUMB TOPPED APPLE PIE
This pie is absolutely delicious! If you're a beginner, use a store-bought pie crust to get a head start. You'll still get a bushel of compliments. -Virginia Olson, West Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 443 calories, Fat 18g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.
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APPLE SLAB PIE WITH CRUMB TOPPING - TWO PEAS & THEIR POD
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- First, make the pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cold butter. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse meal and the biggest pieces of butter are the size of peas. Add in the cold water, 1 tablespoon at a time, and stir with a spoon until the dough just comes together. It will still be clumpy. Knead the dough with your hands, until it forms a dough ball. The dough shouldn't be sticky. Wrap the dough in plastic wrap and flatten into a disc. Refrigerate the dough for one hour or up to three days. You can also freeze the dough for up to 1 month. Place the plastic-wrapped dough into a freezer bag. To defrost, remove from the freezer and place in the refrigerator for one day to thaw.
- While the pie dough is chilling, make the crumb topping. In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles. Place in the refrigerator while you make the apple filling.
- To make the apple filling, place the apples, lemon juice, sugar, flour, vanilla, cinnamon, and allspice in a large bowl. Stir gently until apples are coated. Set aside.
- Preheat oven to 375 degrees F. Get out a 10x15 inch jelly roll pan. To assemble the pie, remove the crust from the fridge. On a lightly floured surface, roll the pie dough into a big rectangle, about 18x13 inch size. Try to work quickly so the dough doesn't get too warm. Carefully transfer the dough to the jelly roll pan. Trim the dough that is overhanging the sides to 1-inch. Smooth the dough so it fits into the edges and corners.
APPLE SLAB PIE (WITH CRUMB TOPPING) - COOKING CLASSY
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4.6/5 (10)Total Time 1 hr 45 minsCategory DessertCalories 377 per serving
- For the crust: Preheat oven to 425 degrees. Remove pie crusts from package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other.
- Roll crust out to a 17 by 12-inch rectangle. Fold crust half then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan (this is smaller than a sheet pan).
- Carefully unfold dough and fit and gently press into the pan. Fold crust under even with the edges of the pan and decorate as desired (the fork technique would also be good here since there's not much excess crust to work with). Transfer to refrigerator to chill until ready to fill.
- For the topping: mix 1/3 cup granulated sugar, 1/3 cup brown sugar, quick oats, flour and salt. Add butter and cut butter into mixture using a pastry cutter until crumbly (or rub butter into mixture with your fingertips). Transfer topping to refrigerator.
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- Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.
- Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.
- In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).
- Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.
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