Tuesday, December 18, 2012

Crumbly Apple Pie

Crumbly Apple Pie

Servings 8

1 cup all-purpose flour (CRUST)
1/2 teaspoon salt (CRUST)
1/3 cup chilled solid vegetable shortening (CRUST)
1/4 cup ice water (CRUST)
7 peeled, cored, and very thinly sliced medium Granny Smith, Golden Delicious, or Gravenstein apples (FILLING)
1/2 cup granulated sugar (FILLING)
1 teaspoon ground cinnamon (FILLING)
1/4 teaspoon ground nutmeg (FILLING)
1/4 teaspoon salt (FILLING)
3/4 cup firmly packed dark brown sugar (TOPPING)
3/4 cup all-purpose flour (TOPPING)
1/2 teaspoon ground nutmeg (TOPPING)
1/3 cup chilled, cut in small pieces butter (TOPPING)

1. Place oven rack into lowest position. Preheat oven to 400 degrees F.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
5. To prepare filling, mix together all ingredients. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture 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 to cool.

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