Daily Archives: September 18, 2011

Apple Crumble Pie

This pie (another 6F endeavor) is full of all sorts of awesome. I miss it. *-*

Apple Crumble Pie

Although this is no real excuse, this particular pie got mildly burnt as a result of us managing about 7 (8?) other dishes at the same time. It was for our Christmas feast last year. :O

(Pie Crust)
-1 1/4 cups all purpose flour
-1 tbsp sugar
-1/2 tsp salt
-6 tbsp butter, chilled and cut into pieces
-4-6 tbsp ice water
(Apple Filling)
-6 medium/large granny smith, jonagold or other pie apples
-1/2 tsp cinnamon
-1/4 tsp allspice
-1/4 tsp salt
-1/2 cup brown sugar
(Crumble Topping)
-2/3 cup all purpose flour
-1/2 cup quick cooking rolled oats
-1/2 cup brown sugar
-1/2 tsp salt
-1 tsp ground cinnamon
-pinch freshly ground nutmeg
-3 tbsp butter, chilled and cut into pieces

1) (Pie Crust) Whisk together flour, salt and sugar in a large bowl. Rub in butter with fingertips, pressing it into the flour mixture and breaking it up, until mixture resembles very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with hands and wrap in plastic. Chill for at least 30-60 minutes before using.
2) (Apple Filling) Mix apples, sugar, flour, spices and salt together in large mixing bowl. Set aside until dough is rolled out.
3) (Crumble Topping) Combine all dry ingredients in a large bowl and mix well. Add in butter and rub in with fingertips, pressing it into the flour mixture and breaking it up, until mixture resembles very coarse sand. Set aside until dough is rolled out.
4) Preheat oven to 450F. On a large, lightly floured, flat surface, roll out chilled pie crust into a large circle. Add more flour as needed to keep the dough from sticking.
5) Keep rolling until the dough will fill the pie dish, which you can double check by holding the pie plate over the dough and looking for 1-2 inches extra crust around the rim of the plate.
6) Gently lay the bottom crust into the dish, crimping the edges if desired. Lightly score with a fork 4 or 5 times.
7) Fill pie dish with filling, leaving any excess juice at the bottom of the bowl to help keep the pie from getting soggy. Arrange slices in an even layer. Top with crumble topping, squeezing it into small clumps in your hand (to create larger crumbles) as you finish the pie. Feel free to make cool designs and shapes for the top of the pie. :D
8 ) Bake pie for 20 minutes at 450F, until browned. Turn down oven temperature to 350F and bake for an additional 30-40 minutes, until pie is dark gold and apple slices are tender when pierced with a fork. If apples are not tender and additional baking time (~5-10 minutes) is needed, place a ring of foil around the edge of the pie plate to shield it from the heat while the filling finishes cooking (prevents over-browning the crust).
9) Cool down to room temperature before slicing.

Our 6F “If We Were Vegetables” Pie. Rey’s the asparagus because she’s tall. Suzanna’s the bokchoy because she’s special. Nadia’s the mushroom because she’s cute/a Goomba, and I’m the butternut squash because of my butt.If you’ve ever watched Tangled, this is her chameleon, Pascal! :D