![]() Sprinkle the crumb topping on top and bake. If it looks like this, your pie crust will be beyond flaky.Įvenly press the dough into the bottom and against the sides of the pie dish and flute the edges.Įvenly spoon the filling with a slotted spoon or spider skimmer into the pie crust and discard any excess liquid from the filling if there is any. The yellow dots in the crust, as shown in the picture below, are the butter flakes. Place in the refrigerator until you are ready to sprinkle the topping on top of the pie.Īfter chilling the dough, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. It should have a crumbly texture, as shown below.Īdd chopped walnuts and combine. Don't overwork the butter, or it will become a paste. ![]() Use your fingers to work the butter into the dry ingredients until combined and butter flakes are still visible. In another large bowl, combine the flour, brown sugar, cinnamon, and butter. In a large bowl, stir the apples, lemon juice, brown sugar, cinnamon, flour, and vanilla to combine. Beginning from the top left corner, reading from left to right. The following collage shows the folding process step-by-step. Refrigerate for at least 2 hours or up to 2 days. Form into a 1- to 1 ½-inch (2.5-4cm) thick disk and wrap tightly with plastic wrap. Then fold the side of the dough facing to you, away from you in the same style as described above. This time fold the side of the dough facing away from you and fold it towards you. Using just your fingers, flatten the dough again into a 1- to 1 ½-inch (2.5-4cm) thick disk and fold it again into thirds. Then, take the right side of the dough and fold it on top so that it covers the previously folded left side of the dough, like a folded business letter, to make three layers. Lift the left side of the dough and fold one-third of the dough over itself to create a section 2 layers thick. Either way, it is a delicious and flaky pie crust, but I feel folding the dough brings the crust to another level. You can wrap and chill the dough as it is now or proceed with my folding technique to create the flakiest pie crust possible. Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1 ½-inch (2.5-4cm) thick disk. Stop adding water and pulsing when you notice that the dough comes together and starts to clump. Add 1 tablespoon (15 ml) of cold water (straight from the tap is fine - as cold as possible) at a time, pulsing one or two times after each addition. In a food processor, combine the flour, salt, sugar, and butter and pulse 4 to 6 times until larger than pea-sized butter pieces are still visible. You could swap the walnuts for pecans if preferred. Walnuts - since there are walnuts in the topping, I like to refer to this pie as apple walnut pie but if you have a nut allergy or don't like walnuts, leave them out.Lemon juice - use freshly squeezed lemon juice and not store-bought one.By the way, if you have tons of apples and don't know what to do with them, check out my post where I share 15 cakes with apples. Apples - I prefer Golden Delicious, Honeycrisp, Jonagold, or Braeburn.Unsalted butter - to make vegan apple crumble pie, use your favorite vegan butter instead.All-purpose flour - you can use gluten-free flour 1:1 instead.You will love this pie as a dessert after a festive Thanksgiving dinner with lots of turkey meat and apple sausage stuffing.īy the way, if you love apples, you will love my apple pie and apple cobbler as well! Jump to: It's a great pie for every occasion, from festive family events to everyday dessert situations. The day before serving, thaw in the refrigerator for one day, then let sit at room temperature, uncovered for at least two hours before serving.This apple crumble pie recipe is easy to make. If baking the pie ahead and freezing, wrap after cooled, freeze.Reduce temperature to 350 degrees and bake an additional 15-20 minutes or until apples are bubbly. When ready to bake, preheat the oven for a full 30 minutes to 375. Make sure pie is wrapped well to avoid freezer burn or drying out! Remove from the freezer for 30 minutes before baking. Follow instructions for making and assembly. This pie may be frozen and baked later.The best apples for this pie are Granny Smith, Honeycrisp or Pink Lady.For this recipe you will need about 9 small apples or about 7 medium to large. 1 lb of apples = approximately 3 small apples (lunchbox size) before peeled and cored. ![]() One-half the recipe or make two single crusts and freeze one for later. For the flakiest pie crust, use this recipe.
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