Apple Crumble Pie Recipe

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8–10 cups apple slices (see remark for 1/4-inch slices). 2 Tablespoons (30 ml) of juiced citrus 1/4 cup (31g) flour of all types (spooned and leveled) 1/4 teaspoon cloves, minced 1/4 teaspoon nutmeg, pulverized 1.5 teaspoons cinnamon, powdered 100 grams (1/2 cup) refined sugar 1 teaspoon vanilla extract, unadulterated Crumbled Dessert 1/2 cup (100g) dark brown or light brown compressed sugar 1 teaspoon cinnamon, minced All-purpose flour, 3/4 cup (94g) (spooned and leveled) 3/4 cup (95g) shredded walnuts 5 tablespoons (71 grams) of unsalted, melted butter, chilled slightly Dish Mode Prevent the screen from becoming obscured.

Ingredients

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Prepare the filling by combining the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract in a large bowl. Using a rubber spatula or wooden utensil, stir the ingredients until thoroughly combined. While the oven preheats, set aside the filling; this will allow the apples to begin releasing their liquid.

INSTRUCTIONS

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Pre-heat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Roll the refrigerated pie dough as follows: Roll out one of the refrigerated dough discs on a floured work surface; if the entire pie dough recipe was prepared, the remaining half of the dough can be frozen at this juncture. After each few rolls, rotate the dough by a quarter-turn until a circle with a diameter of 12 inches is formed.

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Placing the dough with care into a 9 by 2 inch pie dish. Using your fingertips, tuck it in, ensuring that it is smooth. While spooning the apple filling into the crust, reserving a portion of the liquid in the basin; this should not be all of it in the pie. Apply a small paring knife to the perimeter to remove any superfluous dough. Flute the edges of the pie pastry.

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To prepare the crumble topping, combine the brown sugar, cinnamon, flour, and walnuts in a medium basin. Employing a rubber spatula, incorporate the butter. A dense and crumbly topping will constitute the crumble. Distribute among pears.

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Twenty minutes after placing the pie on a large baking sheet, bake it. Reduce the temperature to 375°F (190°C) and continue baking for an additional 30–35 minutes with the pie in the oven. In order to mitigate premature browning of the pie's margins, I apply a pie crust shield to the top of the dish after the initial 20 minutes of baking.

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