Saturday, 2 April 2016

Apple Crumb Pie

INGREDIENTS

For the crust:
1 1/4cups all-purpose flour, plus more for the work surface
3/4teaspoon kosher salt
1 1/2teaspoons granulated sugar
6tablespoons unsalted butter, cold and cut into pieces
3tablespoons solid vegetable shortening, cold
3 to 6 tablespoons ice water
For the filling:
1pound Cortland, Empire, or McIntosh apples
2pounds Granny Smith apples
1/4cup fresh lemon juice
1/4cup granulated sugar
2 1/2teaspoons ground cinnamon
1/2cup (about 2 ounces) walnuts, finely chopped
For the topping:
1cup all-purpose flour
1/4cup packed dark brown sugar
1teaspoon ground cinnamon
pinch of kosher salt
8tablespoons (1 stick) unsalted butter, cold and cut into pieces


METHOD


  • Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
  • On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
  • Make the filling. Heat oven to 375° F.
  • Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
  • Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.



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