![]() ![]() For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt.Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge. Gently press the dough against the corner of the pan and tear off any excess dough. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. Be gentle and patient it'll take a little time to get the dough completely rolled out. Roll the dough starting at the center and working outward. Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface.Place in the freezer for 15 to 20 minutes to chill. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin this makes it much easier to roll out the crust later. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl.(The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.) Let it cool on a cooling rack for at least 3 hours before serving. Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes.Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it. Add the filling, and spread it out to make an even layer. Ease the dough round into a 9-inch pie pan.Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. On a lightly floured work surface, roll the dough disk into a 12-inch circle. To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F.Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl.(The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.) Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl.Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Shake the colander to extract as much liquid as possible. Strain the apples in a colander over a medium bowl to catch all the juice.Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Melt the butter over medium-high heat in a large skillet.Add the apples and granulated sugar to the bowl with the lemon juice, and toss. Peel and core the apples cut each in half, and cut each half into 4 wedges. For the filling: Meanwhile, put the lemon juice in a medium bowl. ![]() (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days. Add the egg, and pulse until the dough just comes together. ![]() Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. ![]()
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