Sunday, March 14, 2010
Crumbly Apple Pie
Time: 45 minutes prep, 30 minutes chilling, 35 minutes baking
• 1 cup flour
• ½ teaspoon salt
• 1/3 cup chilled shortening
• ¼ cup ice water
• 7 medium baking apples (I like to use a variety--some Granny Smith & Macs or Cortlands & Ida Reds or Macouns) peeled, cored, and very thinly sliced
• ½ cup sugar
• 1 t cinnamon
• ¼ t ground nutmeg
• ¼ t salt
• ¾ cup dark brown sugar
• ¾ cup flour
• ½ t ground nutmeg
• 1/3 cup chilled butter, cut into small pieces
1. Place oven rack in lowest position. Preheat oven to 400˚F.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender, cut shortening into flour mixture forming coarse crumbs.
3. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in saran wrap, and chill for 30 minutes.
4. Roll out dough to make a 12-inch circle on a floured surface. Fit into a 9-inch pie pan. Trim excess dough, leaving 1-inch overhang; make a decorative edge.
5. To prepare filling mix all ingredients in a large bowl until apples are evenly coated. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Then cut in the butter with a pastry blender until coarse crumbs form. Sprinkle apples evenly with topping.
7. Bake pie until topping is lightly browned and filling is bubbly (35 minutes). If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack and cool. Dust crust edges with powdered sugar or cinnamon if desired.