![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off the excess. You’ll still get a bushel of compliments. 19, 2022 This apple pie with crumb topping is absolutely delicious If you’re a beginner, use a store-bought pie crust to get a head start. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.) + chilling Bake: 1 hour Makes 8 servings Updated: Jul. Let it cool on a cooling rack for at least 3 hours before serving. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.īake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Add the filling, and spread it out to make an even layer. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.Įase the dough round into a 9-inch pie pan. On a lightly floured work surface, roll the dough into a 12-inch circle. To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)įor the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Flute the edges of the pie by pressing your index finger on one hand, in between your index finger and thumb on the other hand. Shake the colander to extract as much liquid as possible. Preheat the oven to 400 degrees Follow the pie crust instructions for thawing, and place crust over a 9 inch ungreased pie pan. Strain the apples in a colander set over a medium bowl to catch all the juices. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet. Add the apples and brown sugar to the bowl with the lemon juice, and toss. Peel and core the apples cut each in half, and cut each half into 4 wedges. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.įor the filling: Meanwhile, put the lemon juice in a medium bowl. Add the egg mixture and pulse until the dough just comes together. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. ![]() For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |