It's the first day of Fall, and one of the few days below 90 degrees in the Midwest, so I did the damn thing and went apple picking with my husband and made an apple pie! #basicwhitebitch right here! Also it's weird that I haven't posted a fruit pie on this blog yet, so here we are. Also (again) this has a crumble topping because I believe that all fruit pies should have a crumble. Fight me.
For the crust:
**I used to make this crust and divide it into 2 crusts, but now I just use the whole thing as 1 crust, and I like it far better, but if you wanted to do that and top with the second crust, you're welcome to, but then you wouldn't have crumble topping, soooooo**
2 c all-purpose flour
1 tsp salt
1 tbsp granulated sugar
2/3 c butter
1/3 c milk (or heavy cream)*ish- it really depends on the humidity
1 tbsp vinegar *I have also just used buttermilk instead of the milk and vinegar combo
1/2 tsp cinnamon *optional, but nice
1. Preheat oven to 400F.
2. Combine flour, cinnamon, sugar, and salt in a large bowl. Grate in the butter and then incorporate with a pastry cutter (or just your hands) until you have pea-sized pieces of butter incorporated.
3. Add vinegar and gently mix.
4. Add milk (or heavy cream) a little at a time, mixing as you go until you have a dough that mostly comes together- it can be a little more or less depending on the day.
5. Turn out the dough onto a clean surface and just work it until it all comes together and you can form it into a ball.
6. Wrap in plastic wrap and put in the fridge for about 30 minutes (or just until you get everything else together- because I'm impatient.)
For the filling:
5 or 6 baking apples *I used golden delicious because that's what we picked, but granny smith is also perfect
1/3 c brown sugar
1 tbsp corn starch
1/2 tsp apple pie spice *I used pumpkin pie spice because..... same thing mostly
Pinch of salt
Juice of 1 lemon
1. Peel and slice apples into small-ish half moon slices (like 1/4 inch thick)
2. Combine all ingredients in a large bowl, making sure all the apple pieces are coated, and set aside.
For the crumble topping:
1/2 c rolled oats
1/2 c all-purpose flour
1/2 c brown sugar
1/2 c unsalted butter, cold, cubed
1/4 tsp cinnamon *I don't really measure this. Just do what feels right
Pinch of salt
Pinch of cardmom *optional, but again, delicious
1. Combine all ingredients in a bowl.
2. Get ya hands in there and combine until you have pea-sized clumps of butter. Set aside for assembly.
Assembly:
1. Take pie crust out of the fridge. Flour a clean surface and your rolling pin.
2. Roll out the dough until about 1/4 to 1/2 inch thick.
3. Roll the dough up over the rolling pin for easy transport and place into pie dish.
4. Crimp edges.
5. Place apple filling in the pie crust.
6. Top with all of the crumble topping. Yes, all of it.
7. Put pie dish on top of a baking sheet just in case there's spillage.
8. Bake for about 45 - 55 minutes or until the crust and topping are golden brown.
9. Allow to cool to about room temp and dig in!
2/3 c butter
1/3 c milk (or heavy cream)*ish- it really depends on the humidity
1 tbsp vinegar *I have also just used buttermilk instead of the milk and vinegar combo
1/2 tsp cinnamon *optional, but nice
1. Preheat oven to 400F.
2. Combine flour, cinnamon, sugar, and salt in a large bowl. Grate in the butter and then incorporate with a pastry cutter (or just your hands) until you have pea-sized pieces of butter incorporated.
3. Add vinegar and gently mix.
4. Add milk (or heavy cream) a little at a time, mixing as you go until you have a dough that mostly comes together- it can be a little more or less depending on the day.
5. Turn out the dough onto a clean surface and just work it until it all comes together and you can form it into a ball.
6. Wrap in plastic wrap and put in the fridge for about 30 minutes (or just until you get everything else together- because I'm impatient.)
For the filling:
1/3 c brown sugar
1 tbsp corn starch
1/2 tsp apple pie spice *I used pumpkin pie spice because..... same thing mostly
Pinch of salt
Juice of 1 lemon
1. Peel and slice apples into small-ish half moon slices (like 1/4 inch thick)
2. Combine all ingredients in a large bowl, making sure all the apple pieces are coated, and set aside.
For the crumble topping:
1/2 c rolled oats
1/2 c all-purpose flour
1/2 c brown sugar
1/2 c unsalted butter, cold, cubed
1/4 tsp cinnamon *I don't really measure this. Just do what feels right
Pinch of salt
Pinch of cardmom *optional, but again, delicious
1. Combine all ingredients in a bowl.
2. Get ya hands in there and combine until you have pea-sized clumps of butter. Set aside for assembly.
Assembly:
1. Take pie crust out of the fridge. Flour a clean surface and your rolling pin.
2. Roll out the dough until about 1/4 to 1/2 inch thick.
4. Crimp edges.
6. Top with all of the crumble topping. Yes, all of it.
7. Put pie dish on top of a baking sheet just in case there's spillage.
9. Allow to cool to about room temp and dig in!
No comments:
Post a Comment