Allow pie to rest until cool before slicing. Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Lightly brush egg wash onto top of dough. With a knife, add four slits to your piecrust. Place pie dough on top of apple mixture and crimp edges to seal. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. This apple pie recipe is super simple to make and everyone raves about it This is one of the best fall desserts to make with either store-bought or homemade pie crust and a cinnamon crumble topping. Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. 1.9K shares Jump to Recipe Apple Crumb Pie has a flavorful apple pie filling, flaky buttery pie crust and a delicious crumb topping. Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Sprinkle spice and flour mixture over apples. This Easy Apple Crumb Pie (AKA Dutch Apple Pie) uses fresh apples, a premade pie crust, and a delicious homemade crumble topping. In a large mixing bowl, add the peeled and sliced apples. In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Don’t overwork the dough or it will make a tough crust. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. 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. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Work with fingers until large clumps form freeze. Baking the pie at an initial high temperature helps set the crust. Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too. Refrigerate until firm, at least 1 hour or overnight. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Pie crust looks very dull without the egg wash. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Refrigerate until firm, at least 1 hour or overnight. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl.
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