and how are you making clumps without something to hold the mixture together? Increase the flour to 1 cup and rub in 1/2 cup cold butter. piecrust needs to be cooked at`425 degrees. Someone should review these recipes before posting. The crumb topping is the best part of this recipe. I have made this pie many times and used the crumb topping when make a traditional apple pie as well. Makes a great binder and the sweeten up the filling. I added a table spoon of instant Tapioca pudding to the filling. Oh! I forgot but I also replaced the walnuts for the pecans for the topping and it definitely made it better! A nuttier flavor to it but not too much to cover the taste of the apples. LOVE the topping but opted for an addition of a little cinnamon plus added more walnuts - you can never have too many nuts!! Will def make again since I love the fact the filling is pre-cooked which keeps you from baking it too long protecting the crust and topping from being overdone. On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. Gradually add water, tossing with a fork until. The crust was easy to work with and came out yum. Directions In a large bowl, combine flour and salt cut in shortening until crumbly. I loved the flavor but did add some golden raisins. Apples were all mixed up - so I used a nice mix of varieties and it was delicious! My son helped, his slices were thick cut mixed with my thinner cut slices giving a variety of textures. Perfect way to use the apples from our trip to the orchard. The crumb topping was perfect! The filling was a bit bland, so I added more cinnamon and some nutmeg and allspice. And I appreciate the low sugar content in the filling. Bake until topping is golden brown, about 40 minutes. Using fingertips, rub all ingredients in bowl until moist clumps form. Cover crust let stand at room temperature. (Crust and filling can be made 1 day ahead. Whisk cider and cornstarch in small bowl. Add apples sauté until coated with cinnamon butter and crisp-tender, about 5 minutes. Melt butter in heavy large skillet over medium-high heat. Toss apples and lemon juice in medium bowl. Bake until golden and set, about 10 minutes longer. Pierce bottom of crust all over with fork. Transfer dough to 10-inch-diameter glass pie dish. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Gather dough into ball flatten into disk. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Add butter and shortening using on/off turns, cut in until mixture resembles coarse meal.
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