Our fabulous summer intern, SBW, had a birthday this past Friday (7/16) and his "cake" request was for a fruit dessert, more specifically apple pie or cobbler. I honestly cannot remember having ever made an apple pie--maybe when I was younger with my mom but nothing within reach of my memory.
If you have the time, I am a big proponent of homemade crusts--it gives the finished product the rustic look of a homemade pie and the texture and flavor cannot be easily matched.
After work I had a girls night out event from 7-9:30pm and so I didn't end up even starting the pie until after 10pm (he's a really great intern, otherwise I might have just bought a pie Friday morning!). I didn't realize until after it was too late (i.e. the pie was baked and cooling on my counter) that I hadn't actually peeled the apples...whoops! It ended up not mattering all that much, besides the peel is nutritious, so I was really just adding nutrients to the pie...erg right?
I had left over apples because I feared stacking them too high but in actuality--stack em up--they cook down so much that it is really better if you have more of a mound in the center, don't be shy, but definitely use a catch pan because when the juices bubble over it will be quite sticky--I used foil on my baking sheet because I don't like scrubbing pans.
The pie was a big hit; definitely best when microwaved for a bit and topped with a scoop of Haagen Das Vanilla Bean on top.
Cinnamon Crumble Apple Pie
-Epicurious
CRUST:
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes (mine was just "chilled) and it worked fine)
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
FILLING:
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
TOPPING:
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
CRUST: Mix flour, salt, and sugar in large bowl. Cut in butter/shortening until coarse meal forms. Mix the 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Preheat oven to 400°F. Roll out dough on lightly floured surface to 12-inch round. (It it a lot easier to do this if you start with a flat ROUND disk and roll out from here--also a french style rolling pin is also helpful but not necessary). Transfer to 9-inch-diameter pie dish (if you have a "deep dish" this would work well here. Trim overhang to 1/2 inch; turn edge under and crimp. Refrigerate while preparing filling and topping.
FILLING:Mix all ingredients in large bowl to coat apples.
TOPPING:Blend first 5 ingredients in a food processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
CRUST:
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes (mine was just "chilled) and it worked fine)
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
FILLING:
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
TOPPING:
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
CRUST: Mix flour, salt, and sugar in large bowl. Cut in butter/shortening until coarse meal forms. Mix the 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Preheat oven to 400°F. Roll out dough on lightly floured surface to 12-inch round. (It it a lot easier to do this if you start with a flat ROUND disk and roll out from here--also a french style rolling pin is also helpful but not necessary). Transfer to 9-inch-diameter pie dish (if you have a "deep dish" this would work well here. Trim overhang to 1/2 inch; turn edge under and crimp. Refrigerate while preparing filling and topping.
FILLING:Mix all ingredients in large bowl to coat apples.
TOPPING:Blend first 5 ingredients in a food processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
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