Friday, October 9, 2015

Apple Crumb Pie

Ingredients for 6-8 servings

For the crust:
¾ teaspoon kosher salt
1 ¼ cups all-purpose flour, plus more for the work surface
1 ½ teaspoons granulated sugar
3 tablespoons solid vegetable shortening, cold
3 to 6 tablespoons ice water
6 tablespoons unsalted butter, cold and cut into pieces

For the filling:
¼ cup fresh lemon juice
¼ cup granulated sugar
½ cup (about 2 ounces) walnuts, finely chopped
1 pound Cortland, Empire, or McIntosh apples
2 pounds Granny Smith apples
2 ½ teaspoons ground cinnamon

For the topping:
¼ cup packed dark brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, cold and cut into pieces
pinch of kosher salt


For the crust: 

Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

For the filling:

Heat oven to 375° F.

Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.

For the topping:

Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender. 

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