Apple crumble pie

Yea, I know, first post from me in years. About 4 moves later and here I am.

There have been many cakes made and decorated, tons of cookies and so on and so on, but it has just been easier for me to upload the photos to instagram. My instagram is @mssarahbunker if anyone reads this blog and wants to follow pictures of food and pets. Hmm, maybe I should just make an instagram account strictly for food stuff? Then my regular instagram would just be empty! Haha. Well I just created one, so my food instagram username is @cookiecakechaos.

So, I haven't made a pie in about 4 years. I usually only have pie on Thanksgiving and Thanksgiving is just so crazy, the last thing you think about is making homemade pies these days. We purchased a bag of New York macintosh apples (which I know are terrible for apple pies, but we had them in, so it is what it is, and I totally overcooked my filling, so the apple pie is more like an apple sauce pie, but still tastes killer!) So I decided that I would make an apple pie, but not just any apple pie.. a combination of 2 amazing apples desserts, apple pie and apple crumble... the result.... apple crumble pie! I got the idea from Marie Callender, we buy her pies every Thanksgiving, they taste great and are usually BOGO at Publix.
So in order to make this recipe, I scouted out the best recipes for each compoent of the pie, the best crust recipe, the best filling recipe and the best crumble recipe, and these are the recipes that I chose.

I really wanted this recipe that I Frankensteined together to be in some kind of clickable link, so that the next time I make it, I can pull the link up for this post on my phone, if I don't feel like pulling out my recipe folder and using the physical paper recipe, which is 2 pages haha.

So here we go.....

Apple Crumble Pie 10-12-2018

Crust (Makes 1 pie crust)

·         1  1/4 cups all-purpose flour plus more to dust, *measured correctly

·         1/4 Tbsp granulated sugar

·         1/4 tsp sea salt

·         1/4 lb COLD unsalted butter (1 stick) diced into 1/4" pieces

·         3 Tbsp ice water (3 to 3 1/2 Tbsp)

In a food processor, pulse together flour, sugar and salt.

Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.

Add 3 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time.

Transfer dough to a clean work surface, and gather together into a ball. Resist the urge to knead the dough – it should not be smooth.. Cover with plastic wrap and refrigerate 1 hour before using.

Cook’s Tip: Do not add too much water or it will be sticky and difficult to roll.

Can I make Pie Dough in Advance?

You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out. To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.

How to Pre-bake Pie Crust (Blindbake):

1. Place pie crust in the freezer 30 minutes
2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 375˚F and bake for 20 minutes. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 15 minutes or until golden.

https://natashaskitchen.com/easy-pie-crust-recipe/

Filling:

·         2 tablespoons fresh lemon juice  

·         3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu  

·         2/3 cup granulated sugar  

·         4 tablespoons unsalted butter  

·         1 teaspoon ground cinnamon  

·         1/4 teaspoon ground allspice  

·         Generous pinch freshly grated nutmeg  

     Put the lemon juice in a medium bowl. Peel and core the apples; cut each in

half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.

Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.

Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely.

(The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)

https://www.foodnetwork.com/recipes/food-network-kitchen/dutch-apple-pie-3364300

TOPPING

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes 

Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.  Preheat baking sheet on 375. 

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples.

Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving.

(The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

 https://www.bonappetit.com/recipe/cinnamon-crumble-apple-pie