Sunday, October 17, 2010

Working Mom Meals...Apple Pie!

I like to call these portraits....Apple Crumble Pie.  And it tastes delicious. 

I still had some apples left over from apple picking last weekend, so I decided to make one of my husband's favorite desserts.  I found this recipe on  My Madison Bistro, and it is super easy and tastes sooo good.  It is the perfect fall dessert.   Enjoy!

Apple Pie

Ingredients for the crust1 cup all purpose flour
¼ cup whole wheat pastry flour
3 tablespoons sugar
pinch of salt
½ cup (1 stick) unsalted butter, diced and refrigerated
¼ – ½ cup ice water
½ teaspoon cider vinegar

Ingredients for the filling6-7 medium apples, peeled and cut into chunks
1 tablespoon freshly squeezed lemon juice
1/3 cup granulated sugar
¼ cup all purpose flour
2 teaspoons ground cinnamon
pinch of salt

Ingredients for crumb topping1 cup all purpose flour
½ cup brown sugar
½ cup (1 stick) cold unsalted butter, diced
Combine dry ingredients in a small container and place in the freezer for fifteen minutes. Place dry ingredients in the bowl of a food processor fitted with the S blade. Pulse to combine ingredients. Add the chilled butter and pulse five times. With the processor running on low speed, add the ice water and vinegar to the mixture through the feed tube. The dough will be tacky and you will see bits of butter. Dump the dough out onto a sheet of plastic wrap. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for an hour or up to one day.
Remove dough from the fridge and flour both sides, as well as the rolling pin and board. Roll out the dough to a thickness of about 1/4 inch and fit into a 9 inch pie plate. Pinch the overhang under the sides, then crimp the edges with your fingers or a fork. Place pie plate in the refrigerator while you cut the apples.

Preheat oven to 425 degrees
Combine the apples, flour, sugar, lemon juice and cinnamon in a large bowl. Stir and let sit for 10 minutes, or until the apples are juicy.
Meanwhile, add the ingredients for the crumb topping in a medium bowl. Mix with your fingers until combined.

Add apples to pie crust, then top with crumble topping. Bake for 50 minutes, checking after about 30 minutes for browning; cover with foil if needed. Cool completely on a wire rack before cutting.

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