Baked & Cooled
A food blog by Jordan Erickson
BAKED & COOLED #1: APPLE PIE
Apple pie, the warm melt in your mouth apples hit your tongue as you are cozy on the couch watching a christmas movie. The crumble topping creates cinnamon bursts in your mouth.
I made this apple pie and it was delicious! I got the recipe from the Food Network magazine. Apple pie is a classic Thanksgiving and fall dessert. This recipe would be perfect to make this weekend or even for the upcoming holidays! I would definitely suggest making this for your family and friends.
[Ingredient list and directions below]
Total time: 3 hrs (plus 2 hours chilling)
Yield: 6 to 8 servings
For the crust:
- 1 1/4 cups of all-purpose flour, and more for flouring surface
- 2 tsps. of granulated sugar
- 1/2 tsp. of salt
- 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2-inch cubes
- 1 Tbsp. of apple cider vinegar
- 1/4 cup of cold water, and more if needed
For the crumb topping:
- 1 cup of all-purpose flour
- 1/3 cup of packed light brown sugar
- 1/4 tsp. of ground cinnamon
- 1/4 tsp. of salt
- 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2 inch pieces, at room temperature
For the filling:
- 3 lbs. of mixed apples (like gala and granny smith), peeled and sliced 1/4 inch thick
- 4 Tbsps. of unsalted butter, melted
- 1/3 cup of granulated sugar
- 1/4 of packed light brown sugar
- 2 Tbsps. of all-purpose flour
- 1 Tbsp. of fresh lemon juice
- 1 tsp. of ground cinnamon
- 1/8 tsp. of salt (a pinch)
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and the cold water; stir gently with a fork to combine. If the dough doesn’t hold together when you squeeze it, add more cold water, 1 Tbsp at a time. Remove the dough from the bowl and form it into a disc. Wrap it in plastic wrap, tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Carefully place into a 9-inch pie plate. Trim the edges, leaving a 1 inch overhang, then tuck the overhang under itself. Crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400°. Mix the sliced and peeled apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. pat the crumb topping on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the heat to 350° and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
*Recipe credits to Food Network and the Food Network Magazine*