This recipe was inspired by my Facebook friend from the U.K. , Carlene...Who ,according to her status update was busy baking an Apple Crumble pie...I haven't had good Apple Crumble in about two years...Here is a quick an easy recipe that should make for a great dessert.
Servings : 8
Ingredients:
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
Nutmeg(optional)
Vanilla Extract (optional)
1/3 cup brown sugar
3/4 cup all-purpose flour
6 tablespoons butter
1/3 cup brown sugar
3/4 cup all-purpose flour
6 tablespoons butter
Directions:
1. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
Helpful Things to remember:
Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.
To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.
Bon Appetite!
Bon Appetite!
Hey Keith, my sons favorite pie is the apple crumble. This recipe looks good but I still can not abide a store bought crust. If your readers are buyers I suggest the Pillsbury Just Unroll crust. The other products are like eating cardboard.
ReplyDeleteHere's my recipe for a double crust. It uses vodka and water. The vodka has no specific taste but allows for a wet dough that rolls out easily and bakes up "tender."
3 cups flour
1 tsp salt, kosher-not iodized
1 tbs sugar
1/3 cup Crisco, very cold
1 1/2 sticks butter, very cold
1/4 cup vodka, very cold
1/4 cup water, very cold but no ice chips
I use the food processor to mix the flour, salt, and sugar. "Cut in" the butter and shortening by using 8 or 9 short pulses. Sprinkle the vodka and water over the flour/butter/crisco mixture and process about 5 or 6 pulses. You've got pie crust!! Divide the dough in half and rest it at least 40 minutes in the refrigerator. Roll it out for the bottom crust and rest it for 20 minutes in the freezer. Use plenty of flour on the surface to roll out the dough. Add the filling and top with the reamining rolled out dough. This crust makes any filling taste great!!
Ummmmm,Yum!
ReplyDeleteAnother Winner Man!
ReplyDeleteI'm going to try this tonight..I'm with Arlene..I like a home made crust!
ReplyDeleteHey I inspired a recipe! lol I just love apple crumble, with hot custard and ice cream. I'm a dessert addict.
ReplyDelete@Carlene- Me Too! lol!
ReplyDelete