Every good baker needs a standout pie recipe and this.is.it. The crust can be made as is OR with your favorite gluten free 1:1 flour (which I have tested and it's so so good). Sure, buying pre-made crust is easy but making your own is actually easier and tastes way better. I promise you this comes together in no time & you can even make a few batches to keep on hand in your freezer. The filling is made with 5 ingredients and is foolproof. The crumb topping is so delicious that you'll want to use it on any recipe that calls for crumb. Be sure to bake this one for your Thanksgiving table this season.
Crust;
1-1/4 cups all purpose flour (sub gluten free 1:1)
1/2 teaspoon salt
1 teaspoon sugar
1 stick of very cold butter, cubed
2 tablespoons sour cream
2-3 tablespoons ice cold water
Filling;
4-5 large, tart apples (peeled and chopped)
2/3 cup sugar
5 teaspoons all purpose flour (sub gluten free 1:1)
1-1/2 teaspoons cinnamon
Crumb topping;
2/3 cup all purpose flour (sub gluten free 1:1)
1/2 cup sugar
1/4 cup (1/2 stick) of cold butter, cubed
Make the crust (this can be done in a food processor, with a pastry cutter or by hand.)
1. Combine flour, salt, & sugar in a medium bowl.
2. Cut in the butter. If you're using a food processor, add the butter in slowly on low until it becomes crumbly.
3. Add the sour cream and then gradually add the water until a ball forms. Do not overwork or you will get rid of all the flaky layers of pie crust.
4. Shape the ball into a disc, cover with plastic wrap and refrigerate for at least 1 hour until easy to handle.
Make the filling
1. Combine all ingredients. Set aside.
Make the crumb topping.
1. Combine all ingredients and set aside.
Assemble the pie
1. Preheat the oven to 450.
2. Roll out pie dough to fit a 9 inch pie plate.
3. Transfer the dough to the pie plate, trim the dough 1/2 inch beyond plate. Flute the edges.
4. Pour apple mixture into the prepared pie plate.
5. Top with crumb topping.
6. Bake at 450 for 10 minutes, and then lower the temperature to 350 and continue baking an additional 50-60 minutes until pie is bubbly.*
7. Cool for at least 2 hours. Store leftovers in the fridge up to 5 days (if it makes it that long)
*I always put a sheet pan on another shelf in the oven incase any spills over. Do not put it directly under the pie plate as this will prevent the bottom of the crust from fully baking.
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