Sunday, October 2, 2011

Cinnamon Apple Crumb Pie

It's been two weeks since we went apple picking and I STILL have a fruit drawer full of apples... Nothing using up a ton of apples in such a delicious way as apple pie!

This is my FAVORITE apple pie recipe.  Not just because it is super yummy, but because it only requires one pie crust, and it is far easier to make a crumb top than a second pie crust (I am just NOT skilled at putting on a top to a pie!)

The pie dough is a basic pastry dough recipe that I grew up baking with my mom.  The filling is a tweaked recipe from Williams-Sonoma Baking Book

Basic Pastry Dough: Makes one pie crust
1 1/3 cup all purpose flour
1 stick (4oz) cold butter cut into small chunks
1 tsp salt (less if you use salted butter)
(You can add 1 tsp of sugar if you prefer)
about 1/4 cup cold water

Add flour, butter, and salt to a food processor (I use a mini one because 1. it is all I  have, and 2. it fits the dough perfectly).  process until mixture has a coarse consistency.  Slowly pour a little bit of water at a time through the lid of the processor while running it, do so until dough begins to form a ball.  Turn out onto wax paper and shape into a flat disc.  Use immediately or refrigerate or freeze for later use.  Let stand to room temperature when ready to use.

Cinnamon Apple Pie Filling and Topping
Topping:
1/2 cup all purpose flour
1/3 cup firmly packed light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
5 TBSP cold unsalted butter cut into small pieces

Filling:
up to 10 Apples, about 6 cups when cut (depending on the size, you can use more or less.  I always prefer to use more than needed...those extra sugary/seasoned apples are great to snack on while the pie bakes!)
1 TBSP lemon juice
 1/3 cup granulated sugar
2 TBSP flour (recipe originally called for cornstarch, but I've always used flour in pies)
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Roll the dough into a 12 inch disk. Transfer to a round 9inch pie dish.  Trim the edges and pinch together to create a high rim.

In the (mini) food processor, combine pie topping ingredients.  Pulse until mixture is crumbly. Do not overpulse, or put ingredients into a bowl and use a pastry blender.  Refridgerate until ready to use.

For the filling: Peel the skin off all the apples, then cut into 1/2 inch pieces.  Put into a large bowl toss to coat with lemon juice.  Add the rest of the pie filling ingredients and mix well.  Fill the pie dough with the apples, then cover pie with crumb topping.  Refrigerate for 20 minutes.

Preheat over to 375F.  Bake pie until crust is golden and filling is bubbly, 50-60 minutes. Cool completely to set.

1 comment:

Jackie and Keith said...

That pie looks great! I hope your kids like the pumpkin muffins!