Wednesday, September 19, 2012
Apple Crumb Pie
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.
1-1/2 a 2 lbs. of apples,peeled and chopped(I used gala,granny smith, and empire)
Zest of 1 lemon
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.