![]() In my opinion, this is the best apple pie I have come across and I owe it to the streusel topping. Serve however you prefer, warm with ice cream or whipped cream, or maybe chilled from the fridge. The golden delicious crumb on the top of this homemade apple crumble pie makes all the difference. Made with a homemade pie crust (or ready-made crust), apple filling, lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg! A step up from a traditional apple pie, though there is nothing better than baked apples and a flaky pie crust am I right? Today I have an amazing recipe for a delicious Dutch Apple Pie with Crumb Topping. Continue as per recipe.This delicious Dutch Apple Pie is made with a homemade pie crust, apples, lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg! Transfer to a work surface and gently knead into a smooth ball. Add the egg and water and now process until the mixture forms a rough ball. Add the butter and pulse until the mixture is the texture of fine breadcrumbs. Meanwhile, make the crumb topping: Mix the. Roll out the dough on a lightly floured surface into a 13-inch round. Rub the butter pieces into the flour using. Pulse the two flours, sugar and salt in a food processor to just combine. Directions Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. While I should be a pedant and say no, of course you can! Making pastry by hand is rewarding but there’s very little difference between the end products and both will be superior to regular store-bought pastry. Can I use a food processor for the pastry? The heat from the tray will immediately start crisping the base from below. Simply place a baking sheet on the bottom shelf of the oven and let it preheat. Why some cooks insist you must blind bake the pastry before adding the filling, this recipe proves this isn’t the case. How do you bake an apple pie so the base isn’t soggy? If added hot it will start melting the butter in the pastry. Allow the cooked apples to cool before placing in the pastry shell. Yes, they are a bit tart, but this is mellowed though the initial cooking with butter and sugar. While other varieties can be used, we like Granny Smiths because they hold their texture when baked. This recipe uses eight large Granny Smith apples. Part of the glory of any apple pie is a generous filling. Toss sour cream and vanilla into apple slices. You want the butter to be cold before it enters the oven, if not it melts into the flour too quickly and you lose the flaky quality. In a large bowl, toss together sliced apple, fresh lemon juice, sugar, and spices. After making your pastry and filling the crust make sure it spends enough time in the fridge. For the apple filling 1/4 teaspoon lemon zest juice from half a lemon, 2 tablespoons, no more 5 pounds apples, 5 pounds before peeling and coring 1/2 cup brown sugar, packed 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1 & 1/2 teaspoons cinnamon 3/4. Okay, one exception, you are allowed to make the pastry in a food processor (see below). What is the trick to a great apple pie?īy following this apple pie recipe to a tee, you will have apple pie perfection, as long as you don’t take shortcuts! In order to get the classic homey taste, you have to follow the rules otherwise you may be disappointed. This results in a soggy bottom and a sunken top. As the apples cook down, they will become smaller and start leaking liquid. If the apple pieces are added straight up, they will pile too high, meaning your pastry will dome over them. While there are apple pie recipes that say to toss the uncooked apples with cornflour and pile in the pastry shell – the theory being that the cornflour will thicken the juices – we believe that cooking the apples first both develops the flavours and helps keep the pastry crisp. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Should you cook apples before putting them in a pie?Ībsolutely. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor.
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