apple crumb pie
So, how are we feeling about pie?
I know, it’s not really the season anymore, right? And I guess some people somewhere like to eat healthy in January. Or, you know, at any given point in the year. But in case you couldn’t tell, I’m not one of those people. So I’m sharing this delicious recipe with you two weeks after New Years resolutions are supposed to be made. My bad.
and only became serviceable after a lot of impolite language and crust-crushing/smooshing on my part. It’s a pretty basic apple pie formula, with some fun bonus crumbs on top. Plus, it’s supposed to look rustic, so you don’t have to worry about any fussy crimping or shrinking or cut-outs. And I added a little bit of nutmeg because I’m borderline obsessed with it, which I think added just the right amount of unexpected kick to the otherwise-normal apple filling. And! I managed to survive mandolin-ing without losing any fingertips for maybe the second time in my life! Only to sacrifice a thumb to the new-veggie-peeler gods shortly thereafter.
Apple Crumb Pie
1 1/4 cups all-purpose flour
5 tablespoons unsalted butter, room temperature
1/4 cup packed light brown sugar
3/4 teaspoon salt
2 tablespoons fresh lemon juice
4 lb. Granny Smith apples
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg [depending on how much you like it]
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed [don’t be afraid to use even more than that–if I’d listened to my gut and plopped in another tablespoon or two on top of the 4, I probably wouldn’t have ended up with a pile of crumbs]
1. For the crust, pulse flour, salt, and sugar several times in a food processor to combine. Add butter and pulse until mixture is a coarse meal with a few pea-sized pieces remaining.
2. Sprinkle with 2 tablespoons ice water and pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). [Make sure it really does hold together when squeezed–i.e., that it doesn’t require a fist of fury to adhere to itself. Otherwise, you’ll open your plastic wrap packet post-refrigeration to a sandcastle.] Do not overprocess.
3. Turn dough out onto a work surface and form into a 3/4-inch-thick disk. Wrap tightly in plastic wrap and refrigerate at least 1 hour, until firm.
4. Preheat oven to 375 degrees. In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt; work with fingers until large clumps form. Freeze mixture.
5. On a lightly floured piece of wax or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate [you can use a regular pie plate, like I did; just be prepared for a little bit of Kilimanjaro action]. Refrigerate.
6. Place lemon juice in a large bowl. Peel, core, and slice apples 1/8-inch thick, preferably with a mandoline or with someone who enjoys meticulous slicing, transferring the apples to the bowl as you work. Add granulated sugar, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
7. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Check at 20 minutes or so; if it’s browning too quickly, tent loosely with foil for remaining baking time. Cool at least 6 hours before serving. [Okay…I’m just gonna say it. 6 hours seems a bit excessive, Martha.]
Source: Martha Stewart