CRUMB TOPPING FOR APPLE PIE PATCH

Here, I call for two 30-minute chilling periods in the fridge. The chilling time is essential for making a flaky crust that’s easy to work with.

Chill your dough. Sure, pie dough shouldn’t be intimidating, but you do need to chill it.

If the apple slices are too thick, they won’t cook at the same rate as the crust and crumb topping. That way, the slices fit together better, so you end up with more apples in each piece of pie. Gala, Honeycrisp, and Granny Smith apples are my favorites.

Choose good baking apples. You want ones that have a sweet-tart flavor and firm texture that will hold their shape when they’re baked.

A little lemon juice balances the sweetness, and cornstarch keeps the filling from getting too watery.Īssemble the pie with the dough, filling, and crumb topping, and bake! I use a bunch of thinly sliced apples, vanilla, and maple syrup. Make the filling. I wanted this apple crumble pie recipe to be all about the apples, so I keep this filling super simple. Pulse it together in the food processor, and then… Spices like cinnamon, ginger, nutmeg, and cardamom give it a warm, cozy flavor. The crumble topping! Like the crust, this oat-y topping is vegan, made with oats, whole wheat pastry flour, brown sugar, and coconut oil. For me, thinking about it like this took much of the stress away.Īfter you mix up the crust, pop it in the fridge while you make… If (when) there’s a crack, just push the dough together. If (when) you set it in the pie plate and it’s not perfectly centered, just slide it.

CRUMB TOPPING FOR APPLE PIE PATCH

If (when) there’s a hole or a thin spot, just tear off dough from somewhere else on the crust and patch it up. At the end of the day, pie dough is just dough. To make the crust a bit more wholesome, we opted for half whole-wheat pastry flour and half all-purpose flour.ĭon’t let this pie crust recipe intimidate you – it’s really easy to make. We found that we preferred the flakiness of a crust made with coconut oil over butter, which conveniently made this recipe vegan. When we were testing this recipe, we tried a few different versions. Oh, and how could I forget? It came out delicious.įirst thing’s first: the crust! Everyone knows that a good pie starts with a good crust. Jack did the crust, I did the filling, and it was great to see both of our hard work come together to make an apple crumble pie from scratch.

I’m not going to lie – we had our ups and downs making this apple crumble pie. We were making an apple crumble pie recipe. I also can’t get enough of baked fruit under a crumb topping (see here, here, or here), so it was decided. But this year, we finally decided to take on the challenge! As Jack says, I have a “soft spot for soft apples,” so we knew that apple pie would be our pick. We’d either stay home and skip it, opting for a simple crumble or crisp instead, or we’d be head to a Friendsgiving, where someone else would supply the pie that year.

Even though we spent countless Thanksgivings together in Austin, we never baked pie. Place your pie on a sheet pan and cover with foil, Bake in the 400 degree oven 30 mins then reduce the temp to 350 and remove he foil and continue cooking another 25-30 mins.This apple crumble pie recipe was the first pie that Jack and I made together.Transfer your apple mixture to large pan on the stove top and cook your mixture 5-7 mins until the apples just soften and the sugars and flour begin to thicken, then pour into your pie crust and scatter the top with your crumb mixture.Shape the half your using into a disc and roll it out on a well floured work surface and then use your rolling pin to careful lay it into your greased pie dish. Cut your pastry dough in half, and reserve (freeze) the rest for another pie.In a separate bowl add all your crumb topping ingredients and using a pastry blender or fork incorporate the butter into the sugars and flour and spices, set aside.Add the lemon and zest and toss, then add in your sugar, salt, flour, vanilla and spices and mix well to combine.Slice apples into even slices and add to a large mixing bowl. Peel your apples, then cut into fourths around the core.Preheat your oven to 400 degrees, grease your pie plate.Dump the dough into plastic wrap and shape into a disc and refrigerate while you prepare your filling.

Then, with the motor running stream in 1/4 cup-1/2 cup cold ice water just until the dough pulls away from the edges. Add the flour, sugar and salt to the bowl and pulse to combine, then add in your cold cubed butter and give a few more whirls til you get a consistency like peas. Prepare your pie crust in the bowl of a food processor.

Crumb topping for apple pie