Wednesday, September 19, 2012

Apple Crumb Pie

   So, after apple picking with the boys this weekend ,it is fair to say that I am up to my ears in apples. With the weather being as beautiful as it is today, I figured it was the perfect day to bake a pie, an apple pie, of course. I make my own crust, but feel free to use a store-bought crust in a pinch.

Crumb Topping:
1/4 stick of unsalted butter,slightly softened
1/4 c. Flour
1/4 c. Oats
1/4 c. Brown sugar
Pinch of salt
3/4 tsp. cinnamon
    Blend all of the ingredients together with your fingers, until crumbly. You can make your crumbs as large or small as you want, but I just tend to toss it on top of the pie in little bits until the top is covered.

Pie Ingredients:
1-1/2 a 2 lbs. of apples,peeled and chopped(I used gala,granny smith, and empire)
Zest of  1 lemon

Pie Dough:
2-1/2 c. flour
pinch of salt
2 sticks of butter,chilled and cut into small cubes
1/2 c. ice cold water
    In a food processor, blend the flour,salt and butter until the butter looks like small peas. Slowly add the water,a little at a time, until the dough comes together in a ball. Wrap dough in plastic and refrigerate for 30 minutes or up to 24 hours.
    When ready to use, roll out on a well floured surface,then place the dough into a pie plate. Cut the dough that is hanging over the edge until it is about 2 inches longer than the edge of your pie plate. Fold the excess under ,and crimp along the edges with your fingers. Prick the bottom of the crust with a fork,and refrigerate until ready to use.

   Mix the apples with the lemon zest.  Pour the mixture into a prepared pie crust. Top with crumb mixture.Bake at 375 degrees for about 25 minutes, then lower to 350 degrees until the apples are cooked and the crust and crumbs are golden brown,about another 15-20 minutes. Let cool slightly,and serve warm with vanilla ice-cream if desired.

   If your crust and crumbs are getting dark too quickly, cover loosely with foil. Remove the foil during the last 15 minutes of baking.

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