#CRUMB TOPPING FOR APPLE PIE FREE#

The flour, brown sugar, pecan chips, and salt should only be combined, followed by the melted butter. The crumb topping is made up of ingredients you probably already have on hand: Toss the sliced apples in a large bowl with the rest of the filling ingredients and set the filling aside while you prepare the crumb topping. 6 cups peeled, cored, and thinly sliced apples.Whenever I choose a pie from our neighborhood bakery, it’s usually either a banana cream or coconut cream pie. I don’t bake or even much enjoy eating fruit pies. The ideal fall dessert is Apple Crumb Pie, also known as Dutch Apple Pie, which blends a flaky pie crust with an apple filling that is expertly spiced and a sweet streusel topping. Apple pie and vanilla ice cream go well together.So that it won’t be runny and wet when you slice into it, let the pie cool for at least an hour.Pie filling that rises above the dish shouldn’t worry you because it will fall as the pie cooks.It should taste like apples because it is an apple pie. It produces the desired syrupy texture with apples more effectively than flour does. Before serving, let the pie rest for an hour. Pie must be covered halfway through baking with aluminum foil to prevent excessive browning. Cook until bubbling and golden brown, about 1 hour and 15 minutes. After 15 minutes of baking, lower the heat to 375☏.In a 9-inch pie plate, place the pie dough.Toss in the apples, melted butter, lemon juice, and vanilla essence.In a big basin, combine the sugar, cornstarch, and cinnamon.When the mixture resembles coarse grain, add the melted butter and stir. In a medium bowl, combine the flour, oats, and brown sugar for the crumb topping. Store-bought pie crust – can also make your own.Granny Smith apples – best apples for pies.Cinnamon – can’t have apples without cinnamon.Corn starch – helps thicken the filling.Granulated sugar – sweetens the apple filling.Unsalted butter – helps form the crumble.Light brown sugar – sweetens the crumb topping.Old-fashioned oats – the main ingredient in the crumble.All-purpose flour – mixed with oats to make crumble.It’s an easier finish for bar cookies, coffee cakes, muffins, and not only pies.ĪPPLE PIE WITH CRUMB TOPPING Recipe Ingredients

How is a “Dutch” pie made? The streusel topping, which is made of sugar, butter, flour, and nuts and is almost impossible to resist, is likely derived from other Germanic baking traditions.Choose apples that are tartly delicious and maintain their shape well try Empire, Granny Smith, Honey Crisp, Braeburn, and Cortland.

#CRUMB TOPPING FOR APPLE PIE FREE#

If preparing your own pastry from scratch isn’t your thing, feel free to substitute a chilled rolled pie crust for the bottom crust.Up to 4 months’ worth of pie can be stored frozen and covered in foil and plastic wrap.With a dollop of ice cream or fresh whipped cream on top, serve pie warm or at room temperature.Bake for 45 to 55 minutes, or until the filling starts to bubble and the pie shell and crumbs are a deep golden brown color.1 tablespoon of granulated sugar should be added.

Use a pastry blender or your hands to combine the butter, 1 cup of flour, and brown sugar in a medium bowl until a crumb forms.

Apples should be piled toward the middle of the pie plate.

Mix the Filling ingredients in a big basin.

Evenly folding and rolling the pastry under, flute as desired. Trim the pastry’s overhanging edge 1 inch from the pie plate’s rim. Making sure not to stretch the dough, which will make it shrink when baked, unfold it and gently ease it into the dish, pressing firmly against the bottom and the sides. Place pastry in pie plate after folding it into fourths. Roll out the pastry dough into a circle 2 inches bigger than a 9-inch pie pan on a flour-dusted surface. Allow pastry to soften somewhat before rolling if it has been chilled for a longer period of time. This enables the shortening to somewhat firm up, which contributes to the baked pastry’s flakier texture. The dough should be cold and hard but yet flexible after about 45 minutes in the refrigerator after being flattened. On a lightly dusted surface, form into a flattened round. One tablespoon of cold water should be added at a time, and the pastry should practically come away from the side of the bowl after being thoroughly saturated (1 to 2 teaspoons more water can be added if necessary). Use a pastry blender (or two table knives pushed through the ingredients in opposite directions) to mix in shortening until pea-sized particles are achieved.

Mix 1 cup of flour and the salt in a medium bowl.

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping.

Crumb topping for apple pie