Apple Crumble Pie
I'll admit, when my hubby requested I change the Christmas menu dessert from pumpkin pie to apple pie I was a bit sad. Well, then my mind got right to work (as it usually does at 2am...sigh). I started thinking about one of my most favorite dessert apple pies I have ever had and what I liked best. I liked that the topping was a streusal of sorts instead of another pie crust, I went bonkers over the flaky butteryness of the crust itself and the best part of all was the scoop of ice cream that accompinied the pie! The a la mode factor is NO JOKE! There is just something so comforting about the cold of the ice cream mixed with a fresh warm dessert. I hope you and your house enjoy this sugary concoction as much as our house has!
Apple Crumble Filling
1 Flaky Pie Crust (see below)
5 1/2 cups peeled, cored and cubed cooking apples
1 tablespoon fresh lemon juice
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons King Arthur White Wheat Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cup King Arthur White Wheat Flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup unsalted butter, room temperature
1. Preheat the oven to 375 degrees. Fit Flaky Pie Crust to pie plate and pinch the outside crust edges to your style.
2. In a large bowl, mix cubes apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
3. Pile the apple mix into the pie crust.
5. Sprinkle the crumble topping evenly over the apples.
6. Bake at 375 degrees for 50 minutes.
Flaky Pie Crust (makes 2; you can store the extra in your freezer for up to two months)
Ingredients: 2 ½ cups (315 grams) King Arthur White Wheat flour 1 tbsp sugar 1 tsp table salt 2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and kept very cold before using ½ – ¾ cup very cold water
1. Measure the flour into a large bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my hands. 2. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in a ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball. 3. Divide the pie dough in half and transfer to a parchment paper. Place another piece of parchment paper on top of the dough and using a rolling pin, roll the dough into an even crust that will cover more than enough of your 9" pie pan. You can store the other half of the dough in a Freezer Ziploc bag (removing all the air) in your freezer for up to 2 months. Roll the dough directly from the refrigerator (do not allow it to come to room temperature – remember you need to keep the butter really cold) or if frozen, allow the dough to rest in the fridge for one day before rolling.