Apple Crumb Deep Dish Pie Food

DEEP-DISH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING

Steps:

• Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
• Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
• Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
• Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.

OLD-FASHIONED APPLE PIE

Steps:

• Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
• In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

FLAKY DEEP-DISH APPLE PIE

Steps:

• Note: if you are making a 9-inch pie you will need approximately 1/4 less ingredients.
• Preheat the oven to 350 degrees F.
• In a large saute pan, melt the butter.
• Add the apples and saute for 2 minutes.
• Add the sugars, lemon juice and flour.
• Continue to saute for 2 minutes.
• Season the apples with nutmeg, cinnamon, and salt.
• Add pecans and Mix thoroughly and remove from the heat.
• Cool the mixture.
• Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick.
• Fold one circle of dough in fourths.
• Carefully lift the dough and place in a 10-inch deep dish pie pan.
• Unfold the pie dough and spoon the apples into the pie shell.
• Place the second round of dough over the apples.
• Using a sharp knife, cut away the excess dough.
• Using your fingers, crimp the edges of the pie firmly to seal the dough completely.
• With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough.
• Egg wash the top of the pie and sprinkle with sugar. Place the pie in the oven and bake for about 55 minutes or until crust is done and juices are bubbling.
• Serve warm or cold.

THE ULTIMATE CRUMB-TOPPED DEEP-DISH APPLE-CARAMEL PIE

Steps:

• Preheat oven to 400 degrees.
• Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes; cool.
• CRUST: Coat bottom and inside of a 9" springform pan with cooking spray.
• In food processor process 1 cup pecans until fnely ground (or finely chop with a knife.)
• At medium-low speed beat flour into refrigerated sugar cookie dough until combined.
• Stir in ground pecans.
• Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust; refrigerate 20 minutes.
• Reduce oven temperature to 350 degrees.
• Bake crust 15 minutes or until lightly browned.
• FILLING: Toss apples with sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.
• Sprinkle with chopped caramels.
• Cover tightly with foil.
• Bake for 45 minutes.
• CRUMB TOPPING: Meanwhile, at low speed combine flour, sugars, and cinnamon.
• Increase speed to medium gradually add butter and vanilla, beating until wet crumbs form.
• Remove pie from oven, uncover.
• Using hands press tablespoonfuls of crumb mixture toether to form large crumbs; place over filling, covering entire surface.
• Bake, uncovered for 45 minutes or untill lightly browned.
• Cool on rack; remove side from pan.
• Stir together confectioners' sugar and 4 teaspoons water until smooth.
• Transfer to plastic food storage bag; snip 1 corner; drizzle over crumbs.

BASIC PIE DOUGH FOR APPLE PIE

Steps:

• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

DEEP-DISH APPLE PIE

Steps:

• Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

APPLE CRUMB DEEP DISH PIE

Steps:

• Line the bottom of a deep dish pie plate with pastry, flute edges.
• Peel and slice apples thinly and place in a bowl.
• Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
• Then mix in the 3 tablespoons sour cream, mix well; set aside.
• Prepare the crumb topping.
• To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
• In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
• Pour the flour mixture over the apples; toss well to coat.
• Spoon the apple mixture into prepared pie shell.
• Drizzle with the 3 tablespoons melted butter.
• Sprinkle with the crumb topping.
• Place the pie on a foil-lined cookie sheet (too catch any spills).
• Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
• **Note** if you find that the topping is browning too much, cover lightly with foil.