Apple crumb pie
MAKES 1 9-INCH PIE (8 SERVINGS)
CRUST:
2 1/4 cups all-purpose flour
1½ teaspoons salt
½ teaspoon baking powder
8 ounces (2 sticks) butter, cold and cubed
1½ teaspoons cider vinegar
1/4 cup ice cold water
APPLE FILLING:
10 (3½ pounds) apples (mixed variety)
½ cup dark brown sugar
½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/8 teaspoon fresh grated nutmeg
1 teaspoon fresh grated ginger
½ teaspoon salt
2 tablespoons butter
1/4 cup apple cider
3 tablespoons cornstarch
CRUMB TOPPING:
½ cup flour
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/4 cup instant oats
Pinch salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
4½ tablespoons butter, cold and cubed
For crust: Place flour, salt and baking powder in food processor. Blend for 30 seconds. Add half the butter; pulse about 10 times until butter is pebble-like. Add remaining butter; repeat pulsing. Add vinegar and ice cold water. Blend for 1 minute until dough just starts to come together. Pour onto counter or cutting board; knead by hand just to create dough. Do not overwork. Chill at least 1 hour or overnight before using.
For filling: Peel, core and cut apples into wedges (6 to 8 wedges per apple). Place in a bowl and toss with sugars and spices. Set aside for 2 hours to let natural juices come out. When apples are ready, strain liquid into a saucepot with butter and cider and reduce to syrup. Toss apples with cornstarch. When liquid is syrupy, pour over apples and mix together.
For topping: Place all dry ingredients in mixer with paddle; mix to blend. Add vanilla and butter; blend to incorporate butter (should be slightly wet). Press parts of mixture together to form clumps. Set aside until needed.
Roll pie dough to 1/8-inch thick; press into 9-inch deep dish pie pan. Trim edges to ½-inch overlay. Fold edge dough under slightly and crimp. Chill dough in pan for 30 minutes. Parbake (weight by using a large coffee filter filled with dried beans) at 400 degrees until golden brown (about 20 minutes). Remove and discard filter and beans. Return crust to oven for another 5 minutes to seal bottom. Let cool slightly, and then pour apple filling into crust. Top filling with crumble. Bake at 400 degrees for 1 hour until juices are bubbling. Cover with foil partway through to avoid topping from getting too dark.
Use for excess pie dough: Roll dough 1/8-inch thick. Cut out with cookie cutter. Brush with cream and sprinkle with cinnamon sugar. Bake at 400 degrees until golden.
Pastry chef Elissa Narow
Nutrition facts per serving: 675 calories, 30 g fat, 18 g saturated fat, 75 mg cholesterol, 100 g carbohydrates, 7 g protein, 1,203 mg sodium, 7 g fiber
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