Bizooeys Apple Crumble Pie With Crust Food

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

CLASSIC APPLE CRUMB PIE

Steps:

• 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 ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; 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. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough 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 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 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 mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature 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.

PEAR-APPLE CRUMBLE PIE

Steps:

• Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
• Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

APPLE CRUMBLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and brown sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander set over a medium bowl to catch all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the almonds.
• To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

EASY APPLE CRUMBLE PIE

Steps:

• Preheat oven to 375°F. Brush pie crust lightly with some of the egg white. Bake 5 minutes; cool.
• Spoon pie filling into crust. Mix flour, granulated sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pie filling.
• Bake 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Sprinkle with powdered sugar.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

CRUSTLESS APPLE PIE

Steps:

• Preheat oven to 350.
• Butter pie tin.
• Put apples in pie tin.
• Cover with white sugar.
• Mix flour, brown sugar, butter and salt.
• Put this mixture over apples.
• Bake for 30 minute or until apples are tender and topping is brown.

APPLE CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apples with granulated sugar, tapioca and spices in large bowl. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Line 9-inch pie plate with crust as directed on package for one-crust pie. Fill with fruit mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

BIZOOEY'S APPLE CRUMBLE PIE - WITH CRUST RECIPE!

Steps:

• For crust, mix together the flour, sugar and salt.
• Cut in shortening until the mixture resembles coarse pieces.
• Add in yolk and water.
• Mix gently until dough is combined.
• Roll out the pastry to 1/8" thick. Add flour if it's too sticky.
• Gently lay in pie plate and trim edges to fit. Use fingers to create a neat edge for the pie shell.
• For the apple filling, peel, core, and slice apples.
• Pour lemon juice on apple slices to prevent browning.
• Add sugar and cinnamon to apples, mix well.
• Arrange apple mixture in pie shell and set aside.
• For the crumble, mix all ingredients in a bowl with a fork.
• Gently spread over pie, pressing down only slightly.
• Sprinkle cinnamon on top of pie.
• Bake pie at 350 degrees for 40-50 minutes.

ANME'S APPLE CRUMB PIE

Steps:

• CRUST.
• Mix flour and salt.
• With a pastry blender or two knifes cut in the cold shortening until it looks like crumbs.
• Sprinkle cold water over flour.
• Toss mixture with a fork to combine.
• Add more water if needed.
• Gently gather dough together into a ball and wrap in plastic wrap.
• Chill in refrigerator for at least 30 minutes.
• Roll dough and place into a 9 inch pie plate.
• PIE FILLING:.
• Mix apples, 1/3 cup sugar, flour, cinnamon and nutmeg together in a bowl then place in unbaked pie crust. (Note: Lately I sometimes I add an egg wash to the crust to make it more crispy but the pie is equally as good without).
• TOPPING:.
• Mix 1/2 cup flour and 1/2 cup brown sugar together in a bowl.
• Cut in butter until mixture is crumbly.
• Sprinkle topping mixture over apples.
• Cover top loosely with aluminum foil.
• Bake at 375 Degrees Fahrenheit for 25 minutes.
• Remove foil and bake 25 to 30 more minutes, until top is golden brown.
• Cool on a wire rack.

APPLE CRUMB PIE

Steps:

• Preheat oven to 400*F.
• Mix granulated sugar, nutmeg, and cinnamon.
• Peel, core and slice apples.
• Toss apples with sugar and spice mixture.
• Pour into pie crust.
• Mix flour and brown sugar together.
• With a fork or a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle over top of the apples.
• Bake pie for 50 minutes.
• Check pie after 40 minutes, if the crust is getting too dark, cover edges with foil for the final 10 mins.
• of baking.
• Makes one 9" Pie.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees and press pie crust into pie plate.
• In a large bowl mix the apples, lemon juice, sugar, flour, cinnamon and nutmeg.
• Add the apples to the pie crust.
• In a medium bowl add the 1 cup flour and 1 cup brown sugar together and stir.
• Using a fork or a pastry cutter, cut in butter until mixture is crumbly then pour it over the apples.
• Bake in preheated oven for 25 minutes covered very loosely with foil.
• Remove foil and bake an additional 25 to 30 minutes, until the top is crisp and golgen brown.

THE BEST APPLE CRUMB PIE

Steps:

• Preheat oven to 450°F.
• Combine all topping ingredients using a fork until completely mixed and crumbly.
• Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, flour, lemon juice, lemon zest (if using), cinnamon, & nutmeg.
• Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
• Bake at 450°F for 15 minutes, reduce heat to 350°F and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
• Serve warm or room temperature.

MINI CRUMB APPLE PIES

Steps:

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5" circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

APPLE CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
• In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

THE BEST APPLE CRUMBLE PIE EVER!!!

Steps:

• Preheat the oven to 375.
• In a large bowl, (at least 8 cups) combine 2 cups water and the lemon juice, as you cut up the apples put them in the water. This will keep them from browning. When you are finished cutting them up, drain off all the water.
• Combine 1/2 cup of the sugar, and the 2 tablespoons of flour. add to the apples.
• Grease a pie tin. Line it with the pie crust. Fill with the apple/flour mixture.
• In separate bowl combine remaining 1/2 cup sugar, the 1/2 cup flour, cinnamon, ginger, and mace. Cut in butter until crumbly. Pat onto the top of the apples. Cover the edge of the pie with foil.
• Bake for 30 minute then remove foil. Bake 30 minute more or until topping is golden.
• Enjoy this decadent delight!

EASY APPLE CRUMBLE PIE

Steps:

• Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.
• Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling.
• Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.
• For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs.
• Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples.
• Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl.
• Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well.
• Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream.

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.