Juiciness in pie is a great thing, but too much juiciness in one of the culprits of fruit pies. Not only does this step allows you to control the consistency of the juices going over the crust, but also:. When the apples are gently heated, their pectin turns into a heat-stable form that prevents them from cooking further in the oven. The great thing about this step though, is that it can be prepared in advance, which streamlines the process later! Now that I was able to get the apple filling as tender, flavorful, saucy and thickened as I wanted it to be.
It was time to direct my attention to the crust itself. After lots of recipe testing, I landed on a recipe gem. It tastes like croissant and feels like a richer version of puff pastry. Normally, you can just pile in the cooled apple filling over the raw pie dough, bake it off and end up with a crisp, well browned bottom, but because I chose to top my dream pie with crumbs, things had to take a left turn.
Since crumbs and pie crust bake at different rates, the crumbs finished baking before giving the pie crust bottom a chance to fully bake and take on some nice color. I told you that ending up with a crisp crust was all I could think about. You can find the recipe details and a step-by-step tutorial here. While the dough is chilling in the fridge, you can go ahead and prepare the filling. I love using those greenish yellow variety that is unlabeled here in Egypt. It has a great balance of sweet and tart flavors, that tastes like a cross between Granny Smith and Golden Delicious.
This will both flavor, thicken and add more sauciness to the filling. Allow it to bubble and thicken for a couple of minutes. This is your pie, not mine…get it to taste the way you love. Meanwhile, par-bake the pie crust dough. You can learn exactly how to do that over here!
Now remember…the apple filling is fully cooked, the crust is almost baked through, so the pie is really just going in the oven to bake the crumbs! This will take about half an hour or so. You just want to get the crumbs as golden as possible and heat the filling through. The best "baking apples" are those that keep their shape and don't cook down to mush. I love using a greenish yellow variety see photo in post that is unlabeled here in Egypt. You can choose your favorite variety or a mix of 2 kinds; a combination of sweet and tart apples tastes best here.
Just note that the kind of apple s you choose, will determine the amount of sugar you'll need to add. Because natural sugar levels in apples vary greatly depending on variety and season, it's important to adjust the sugar amount according to taste. Start with only 4 tablespoons 50g of brown sugar; if the filling is bland, add up to 2 more tablespoons sugar; I use 5 tablespoons 63g.
A sweeter apple like Golden delicious will require less sugar, while a tart kind like Granny smith will need more. Weighing ingredients, especially flour, is ideal in baking due to its consistency. Make ahead tips! Pie crust dough, wrapped tightly in plastic wrap can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling. Apple filling and crumb topping can be made up to 24 hours in advance. Refrigerate covered until needed. Bring apple filling to room temperature before using.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Powered by. This post may contain affiliate links. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site.
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Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. My mouth is salavating, I hope I can hold of till Thanksgiving. This to me is apple pie. Thanks Ann Marie! I hope you love it as much as we do! I made it for my bookclub on Friday night! Even my picky sister said it was my best! The apple pie was delicious! And all the peeling! But, this was wonderful. After all, this is apple country.
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Next time I will add more spices for even more flavor. I kept it in the oven at least 15 minutes longer than the time said. I will say I had cooled the apples in my three season porch room — which is pretty much the temp of the outdoors here in Minnesota — so it was probably F. I am guessing that made it take much longer to heat up. I might try a blast under the broiler if I have the same trouble next time. It was still delicious! Thank you for the lovely recipe and blog! I was in Egypt and climbed Mt.
Sinai twice — many years ago. I love Egypt. And oooh, the spices you have at your fingertips there! Oh wow Elaine! Thank you so much for taking the time to let me know how it went and how much you enjoyed it. Comments like yours is what makes my day. I wish that someday, I find it in me to climb Mt.
Or if you ever come to Minnesota, let me know!
No real mountains to speak of, but beautiful lakes and lots of amazing bakeries! Could this be made without the pie crust like an apple crumble? So just the apple filling with crumb topping on top? Sure that would work! But an even better fit, is the filling from this Apple Pandowdy. I just tried it — apple pandowdy filling topped with crumb topping in your pie recipe. But I do have a question!
That is exactly what I did! I made your flakiest crust and it was the flakiest best crust in the universe!! Hey Tasbih!! What brand of apple juice do you use? I feel like all the local brands taste super sweet! Hi Salma! I use Juhayna Pure apple juice. I made the crust for the pumpkin pie I baked for Thanksgiving. It was awesome, so I am emboldened to try the apple pie for a visitor on Monday.
This looks perfect. I have had the same experience with soggy crust, crunchy apples and more so I am anxious to see how much I love this one. I hope you love it just as much as you loved the pumpkin pie. Even though I totally miss the step three for assemblig the pie and the crust shrank, but that was not a big deal once I tasted it! First, please allow me to apologize for my embarrassingly late reply. I had technical issues with the comments section for the past couple of weeks that disabled me from replying, nor receiving new comments.
I absolutely LOVE the idea of using pears instead of apples for a change. I must try that myself. Thank you for taking the time to share your feedback! I was wondering if I could just cover with a lattice design pie crust on top instead of the crumb topping. Would I then need to parbake the crust? Hi Nouran! No need to parbake the crust, but you might need to increase the baking time to about 1 hour.
If the lattice is browning too quickly, just loosely tent it with foil to avoid over-browning. Your email address will not be published.
Apple Crumb Pie
Total Time: 1 hour 25 minutes. Serving Size: 1 nine-inch pie crust. Directions Preheat the oven to degrees F. Start by rolling out your pie crust into a inch you can eyeball this round. Fit in your nine-inch pie crust and trim the edges, leaving about a 1-inch overhang. Tuck under the overhang and crimp the edges the best you can. Make it look cute, if you want. Brush the edges of the pie crust with egg wash and stick it in the freezer for 15 to 20 minutes. Place the very cold pie tin on a baking sheet this will make it easier to transport. Take a sheet of foil of parchment and spray it with cooking spray.
Nestle the foil, cooking spray side down, into the pie crust. Pour in pie weights or uncooked beans or rice and transfer to the oven to bake for 15 minutes. At the minute mark, remove the foil, and place back in the oven to bake for an additional 10 minutes. Remove the par-baked pie crust from the oven and set aside.
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Turn the heat down to degrees F. While the pie crust is par-baking, you can make the filling. With the mixer going, pour in the brown rice syrup or corn syrup and molasses. Next, add the flour, salt, ground ginger, cinnamon, cloves and nutmeg. Then, add the eggs, one at a time, making sure each one is incorporated before moving onto the next one. Lastly pour in the vanilla and heavy cream. Give one last mix and pour it in the par-baked pie crust.
Carefully transfer it to the oven and bake for minutes. The top will appear cracked and puffy. Remove it from the oven and allow it to cool completely, around 2 to 3 hours. During this time, it will set and deflate. Slice it up and serve it with whipped cream. December 19, by Adrianna Adarme.
Previous Post Next Post. Matcha Tiramisus for Two February 8, Homemade Birthday Oreos September 9, Reply Rebecca December 19, at am This looks awesome — like a gingerbread-spiced treacle tart! This pie looks great. Dreaming of lots of pie next week! This pie!!! I am dying to try it! Reply Tori Gringalicious. So pinned! I love the deep colour of the pie too! Reply Clementine Buttercup December 19, at am Good grief. Reply Christina The Beautiful Balance December 19, at pm We always have a pie or two on the dinner table amongst the cookies!
Reply Sienna December 20, at pm Oh, hello. Dying to try it out! Reply link love from the week Reply Young Wifey December 30, at am This looks and sounds wonderful! Reply kale December 31, at am not cheesy at all; just the other day I was thinking I should really be writing down good memories and happy plans to look forward to. Reply Lovisa January 24, at am Your golden flatware is so pretty! Where is it from?