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Baked & Cooled

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]
Level: Easy
Total time: 3 hrs (plus 2 hours chilling)
Yield: 6 to 8 servings

Ingredients

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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Enjoy!

*Recipe credits to Food Network and the Food Network Magazine*

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