![]() It was delicious, visually beautiful and I will make this my "go to apple pie" recipe. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Crumb Topping In a medium bowl, stir together all-purpose flour and brown sugar. To serve warm, let pie cool at least 2 hours. I served freshly whipped heavy cream with brandy on top. Bake for 20 minutes more or until apples are tender and filling is bubbly. I used Golden Delicious apples, not Granny Smith. I added chopped walnuts and raisins to the filling. Superb! I did not have vegetable shortening and used coconut oil instead. I make this recipe all the time, it definitely is my favorite pie of all time! The one thing I’d be wary of is that the 3.25 lbs are definitely pre-peeling and coring, and even then you’ll probably have leftover filling, I meant to make 4 pies and had enough for eight! It didn't hold the shape as a pie should, but no complaints and so good. My pie didn't out like a pie, more like a cobbler. This was by the best apple crumble I ever had. I cut down a little on the sugar mixed in with the apples because I knew I would want to be able to taste the apples without so much sugar. I liked the way the apples turned out the best. I used 6 medium sized semi tart apples, Lady Alice and Pink Lady, and that seemed like a good amount. ![]() Yes, I thought the amount of apples by pound sounded like a lot. If I make this again I will cut down by about 30 to 50 percent. I used a premade crust so can't comment on the crust. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Toss filling to redistribute juices transfer to crust, mounding in center. Add chilled butter cubes using on/off turns, cut in until mixture resembles wet sand. Mix all ingredients in large bowl to coat apples.īlend first 5 ingredients in processor. Refrigerate while preparing filling and topping. Trim overhang to 1/2 inch turn edge under and crimp decoratively. Transfer to 9-inch-diameter glass pie dish. Roll out dough on lightly floured surface to 12-inch round. Position rack in center of oven and preheat to 400☏. Gather dough into ball flatten into disk. Drizzle over flour mixture stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Add butter and shortening rub in with fingertips until coarse meal forms. ![]() If you want to keep it easy, try making this no-roll pie crust or use a store bought pie crust.Mix flour, salt, and sugar in large bowl. If you prefer a traditional roll-out crust, this pie crust is the way to go. There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour.According to Bob's Red Mill, Northern Spy is a rare apple and hard to find but if you love apple pie, it's definitely one you may want to hunt down. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. ![]() I prefer to use Jonathan apples or Jonagold apples.
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