![]() ![]() (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days. Ease piecrust into plate without stretching it. Let it cool on a cooling rack for at least 3 hours before serving. Let piecrust stand at room temperature according to package directions. 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, 50 to 60 minutes. 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 disk into a 12-inch circle. To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. 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, allspice 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. Shake the colander to extract as much liquid as possible. Strain the apples in a colander over a medium bowl to catch all the juice. 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 granulated 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 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, 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. So keep a close eye on your pie ^.^.For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Combine the flour, sugars, and butter in a bowl. Combine the apples, lemon juice, sugars, flour, and cinnamon. Remove pie from oven and lower temperature to 375°. Roll the dough into a 12-inch circle then place into a 9-inch pie plate, crimping the edges.Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs. Scatter the butter over the top pulse repeatedly until mixture resembles fine crumbs. ![]() Add flour, sugar, oats, brown sugar, cinnamon, and salt in the container of a food processor pulse several times to mix. I actually ganked this crumble topping from ratherbeswimmin Bake for 30 mins at 400☏ Now for the crumble topping.In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon).Reduce temperature, and simmer 5 minutes. Add white sugar, brown sugar and water bring to a boil. ![]()
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