![]() ![]() Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.īake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Add the filling, and spread it out to make an even layer. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.Įase the dough round into a 9-inch pie pan. On a lightly floured work surface, roll the dough disk into a 12-inch circle. To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)įor the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Shake the colander to extract as much liquid as possible. Strain the apples in a colander over a medium bowl to catch all the juice. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet. Add the apples and granulated sugar to the bowl with the lemon juice, and toss. Peel and core the apples cut each in half, and cut each half into 4 wedges. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.įor the filling: Meanwhile, put the lemon juice in a medium bowl. Add the egg, and pulse until the dough just comes together. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. If you like your pie sweeter or are using a tarter apple, like Granny Smith, more sugar might be appropriate.I usually drop a crust shield on about 20 minutes in.For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. I was happy with the result and everyone else agreed it was better with the sugar reduction, which lets more of the %u201Capple%u201D come through. While everyone went crazy I felt it was a little sweet for my taste, and in the subsequent pies I cut the granulated sugar for ? to ? cup in the pie and left the topping as is. People went so crazy over this with the store bought crust why make it more complicated and mess with perfection.I mostly use Rome apples which hold up well, and the flavor develops when baked. They come two to a box and with eight apples you%u2019re all set to make two complete pies. In case I wasn%u2019t clear, this pie is awesome!Talk about easy, have no fear of being able to get great results, with very little effort.Usually I like to make my own pastry and crusts but I was in a hurry the first time and just used a pillsbury refrigerated pie crust. ![]() I%u2019ve been offered money to bake them for Christmas dinners. Talk about people dropping everything the moment word spreads I%u2019ve brought pie. So far I%u2019ve made four of them in the last three weeks (Its apples season). ![]() Even my addictive oatmeal peanut butter cookies vanish.But this pie, OMG! You%u2019d think all that other stuff was awful compared to this pie. My Baklava is another hit, especially made with honey from a coworker%u2019s hives. I always receive glowing reviews of my Tiramisu. I bake quite a lot to share with my coworkers, we are some serious snackers. ![]()
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