Crumb Apple Pie, Flaky Pie Crust

For tonight's apple pie, I made a full recipe of pie crust, froze 3 balls of dough and used 1 to make a crust.

For the filling, I used Cortland and Rome apples. I sliced them with the food processor, and left the skin on for color and nutrition. I used 1/4 c. light brown sugar and 1/4 c. white sugar for a total of 1/2 c., a generous 1/2 tsp cinnamon and ~1/8 tsp cardamom. I didn't melt the butter for the crumb topping, and added 1/4 tsp cinnamon. I also put the topping on before putting the pie in the oven, and wrapped foil around the edge of the crust to keep it from browning too much.

http://www.cooks.com/rec/view/0,1937,158161-226192,00.html 

NEVER FAIL FLAKY PIE CRUST

No matter how much you handle this dough it always will be flaky and tender. The dough may be refrigerated for 3 days or it may be frozen until ready to use.This recipe will make 4 to 5 single crusts. 4 cups flour 1 tbsp. sugar 2 tsp. salt 1 3/4 cup Crisco shortening (no substitutions) 1 lg. egg 1 tbsp. white or cider vinegar 1/2 c. water Combine the flour, sugar, and salt in a large bowl and mix well using a large fork. Blend in Crisco until crumbly and peanut-sized chunks remain.In a small bowl, beat together egg, vinegar and water. Combine the 2 mixtures, stirring with fork until all ingredients are moistened. Divide the dough into 5 portions. Wrap each in plastic wrap and refrigerate for 30 minutes. Pie crust may be rolled out between 2 pieces of plastic wrap or wax paper, or use two thin plastic cutting mats. This makes the job easier by eliminating the need for extra flour, which often makes a mess. Or you may lightly flour the board and rolling pin (a silicone rolling pin helps). When pie crust is rolled to the desired size, transfer the crust to the pie pan without stretching it, lining the pan loosely to help prevent shrinking. BAKED SHELL: Prick bottom and sides of pastry thoroughly. To keep shell flat, place parchment paper or foil over crust. Press gently into crust. Place on a rack in the center of a preheated 400°F oven. Bake until lightly browned on edges (about 5 to 8 minutes - watch closely). HINT: Shiny metal pans reflect the heat away from the crust. For better browning of the crust use a dark tin pan. Makes enough for 2 large pies double crust pies and 1 shell (2 tops/3 bottom crusts).

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932517
rep: 35 min.; Bake: 1 hr. 25 min.
Cost per serving: 74¢

Yield: Serves 8

Ingredients

• 1  recipe Flaky Pie Dough
• 6  tablespoons  unsalted butter, melted
• 1/4  cup  packed light brown sugar
• 1 1/4  cups  all-purpose flour
• 3  pounds  Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices
• 3/4  cup  sugar
• 1  tablespoon  lemon juice
• 1/2  teaspoon  ground cinnamon

Preparation

1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.
2. Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.
3. In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.
4. Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.

Nutritional Information

Calories: 511

Fat: 21g (sat 11g)

Protein: 5g

Carbohydrate: 79g

Fiber: 5g

Cholesterol: 38mg

Sodium: 80mg

All You, NOVEMBER 2009