Tasty Apple-Crumble Pie
Why I Love This Recipe
This recipe came from boyfriend's sister demanding a pie with crumbles on top. Who can blame her? I cobbled it together from Martha, stuff I got at the market and whatever was laying around the kitchen. Everyone who tried it seemed to like it. I hope it goes the same for you!
Ingredients You'll Need
For the Pie Dough (Pate Brisee):
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar (optional)
1/2 pound (2 sticks) cold unsatled buter, cut into small pieces
1/4 to 1/2 cup ice water
For the Apple Filling:
12-14 apples (your choice) peeled, cored, and sliced in to fairly sized chunks
1/2 cup white wine (I like chardonnay)
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 tablespoons butter, in small pieces
For the Crumble Topping:
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed (dark is nice)
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoon butter, cut into small cubes
Directions
Make the Dough:
Do it Old School - use a pastry blender.
Dump all the dry stuff, plus sugar, into a large bowl. Cut the butter in, a few pieces at a time. The mixture should resemble a coarse meal.
Add ice water, drop by drop, just until the dough holds together without being wet or sticky. Test by squeezing at a small amount in your hand. If it crumbles, add a bit more water.
Turn the dough out onto a large piece pf plastic wrap. Grasping the plastic, press the dough into a flat disk. This makes rolling easier. Wrap the dough in the plastic and chill for at least an hour.
Make the Topping:
Dump everything into a medium bowl and blend until the mixture resembles fine sand.
You can store this in the fridge until you need it.
Make the Filling:
Combine the apples, ground spices, and wine in a medium bowl. Mix until everything evenly covers the apples.
Make the Pie:
Roll out both of the pastry shells and fit them into pie tins (2).
Preheat the oven to 400 F.
Divide the apples between the two pie shells.
Cover the pies with a fine dusting of the topping, so you can't see the filling. Then use the rest to make crumbles and scatter over the pies.
Place both tins on baking sheets and put in the oven.
Lower the temperature to 375 F.
Bake for 45 minutes, or until the juices are bubbling. If the topping starts to brown too much, just cover with some foil for the remaining bake time.
Cool before serving.
