Deep Dish Apple Pie With Crumb Topping Food

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.

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.

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.

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 CRUMB TOPPING

Steps:

• Combine 2 cups almond flour, 1/8 cup coconut oil, 1 chia seed egg, 1 pinch kosher salt in a large mixing bowl, mix thoroughly with your hands until the mixture has turned into dough.
• Spread some tapioca flour on a clean surface and work the dough into a disc with your hands, then, using a rolling pin, roll it large enough to fit into your baking dish (I used a 10-inch pie dish).
• Properly place the rolled dough into your pie dish. Set aside.
• Combine the apple slices, 1 tablespoon coconut flour, 1/2 cup coconut sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in a large mixing bowl and carefully stir the ingredients with your hands.
• Carefully place the mixture into the pie dish.
• Preheat oven to 350 F.
• Combine 3/4 cup almond meal, 3/4 cup rolled oats, 1/3 cup coconut sugar, 1/2 teaspoon cinnamon, 1/4 cup coconut oil and 1 pinch kosher salt into a large mixing bowl and mix thoroughly with your hands.
• Spread the crumb evenly over the apple slices.
• Transfer to the oven and bake for about 45 minutes, or until golden brown.

APPLE PIE WITH CRUMB TOPPING

Steps:

• Filling:.
• Peel, core & slice apples.
• Stir sugar, spices & cornstarch together.
• Toss apple slices in sugar mixture.
• Arrange apple slices in pie shell.
• Pour any remaining sugar mixture over apples.
• Topping:.
• Mix sugar, cinnamon & flour.
• Cut in butter. (It should be lumpy.).
• Sprinkle over apples.
• Bake 400 degrees for 40 minutes.

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.

DEEP DISH APPLE PIE WITH ITS OWN CRUST

Steps:

• Fill a 9" pie pan 3/4 full of peeled apple slices.
• Combine sugar and cinnamon and sprinkle over apples.
• Combine the rest of the ingredients and pour over apples.
• Keep topping 2" from edge of pan.
• Bake at 350 degrees for 1 hour.

DEEP DISH DUTCH APPLE PIE

Steps:

• peel and slice apples thin, mix apples cinnamon and sugar together and cook in sauce pan until apples are tender.
• In a seperate bowl mix flour, sugar and butter with pastry blender. I often double the topping per pie. sprinkle mixture evenly over apples in pie pan and bake @ 400 degrees for 35-40 minutes or until crust is golden brown.

APPLE PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
• Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
• Bake for 30 mins at 400°F Now for the crumble topping.
• I actually ganked this crumble topping from ratherbeswimmin
• Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.