Crumb crust for apple pie11/24/2023 ![]() ![]() Pierce the dough in several places with the tines of a fork. Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Lightly flour a pastry board and a rolling pin and unwrap the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.įorm the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use. With the motor running, pour in the water and let mix, just until the dough pulls together. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets.ĭissolve 1/2 teaspoon salt in the water. Put the flour and baking powder in the bowl of a food processor and pulse to combine. Remove the pie from the oven and let cool for 20 minutes before slicing and serving. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Let cool completely.įill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Stir the mixture into the apple mixture and remove the pan from the heat. In a bowl, combine the lemon juice and cornstarch. Add the raisins, cinnamon, and cloves and stir. Add the 1/2 cup of sugar and stir to combine. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. ![]()
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