CLASSIC APPLE
CRUMB PIE
ACTIVE: 50 min l TOTAL: 3 hr
(plus 2 hr chilling) l SERVES: 6 to 8
FOR THE CRUST
1¼ cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
½ teaspoon salt
1 stick cold unsalted butter, cut into ½-inch cubes
1 tablespoon apple cider vinegar
¼ cup ice water, plus more if needed
FOR THE CRUMB TOPPING
1 cup all-purpose flour
⅓ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, cut into ½-inch pieces,
at room temperature
FOR THE FILLING
3 pounds mixed apples (such as Golden Delicious,
Granny Smith and Gala), peeled and sliced ¼ inch thick
4 tablespoons unsalted butter, melted
⅓ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
⅛ teaspoon salt
- Make the crust: Whisk the flour, granulated sugar and salt in a
large bowl. Rub the butter pieces into the flour using your fingers
until pea-size pieces form. Drizzle in the vinegar and ice water; stir
gently with a fork to combine. If the dough doesn’t hold together
when you squeeze it, add more ice water, 1 tablespoon at a time.
Turn out the dough onto a piece of plastic wrap and form into a
disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch
round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch
overhang, then tuck the overhanging dough under itself; crimp the
edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar,
cinnamon and salt in a medium bowl. Rub the butter into the
mixture with your fingers until no longer floury and crumbs form.
Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven
rack; preheat to 400 ̊. Mix the apples, melted butter, both sugars,
flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling
into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about
30 minutes. Reduce the oven temperature to 350 ̊ and bake until
the apples are completely soft when pierced with a paring knife,
60 to 80 more minutes. (If the topping is getting too dark, cover
loosely with foil.) Transfer the pie to a rack to cool completely.
SOUR CHERRY–APPLE PIE
ACTIVE: 1 hr l TOTAL: 3 hr (plus 3 hr chilling)
SERVES: 6 to 8FOR THE CRUST
2½ cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
2½ sticks cold unsalted butter, cut into ¼-inch cubes
¼ cup ice water
¼ cup vodka
FOR THE FILLING
2½ pounds Gala apples, peeled and sliced ½ inch thick
¾ cup granulated sugar
2 tablespoons fresh lemon juice
½ teaspoon salt
2 tablespoons unsalted butter
2 cups drained jarred sour cherries (such as Morello),
plus ¼ cup juice
1 tablespoon cornstarch
1 large egg, lightly beaten
Coarse sugar, for topping
- Make the crust: Whisk the flour, granulated sugar and salt in a
large bowl. Toss the butter cubes in the flour mixture, then press the
cubes between your fingertips until you have large, thin flour-coated
flakes. Mix the ice water and vodka together, then drizzle into the
flour mixture; stir with a fork until evenly moistened and clumps start
forming. Gather the dough together into a ball, then press and fold a
few times until fully combined. Divide the dough between 2 pieces of
plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm,
at least 1 hour or overnight.
- Meanwhile, make the filling: Toss the apples, granulated sugar,
lemon juice and salt in a large bowl. Melt the butter in a large skillet
over medium-high heat. Stir in the apple mixture and bring to a
simmer. Cover and cook, stirring occasionally, until the apples are
tender, release their juices and begin to shrink, about 12 minutes.
Stir together the cherry juice and cornstarch in a small bowl, then
stir into the skillet along with the cherries and return to a simmer.
Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the
filling to a bowl and refrigerate until completely cool, at least 1 hour
or up to 1 day.
- Roll out 1 disk of dough on a lightly floured surface into a 14-inch
round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch
overhang. Brush off any excess flour and refrigerate. Roll out the
other disk of dough into a 13-inch round. Transfer the dough to a
parchment-lined baking sheet and refrigerate along with the crust
until very firm, at least 1 hour.
- Scrape the filling evenly into the chilled pie crust. Cut 10 strips of
varying widths from the round of dough (on the parchment) with
a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving
space between each. Lay 5 more strips across the pie in the
opposite direction, weaving them through to make a lattice. Trim
the strips, leaving a 1-inch overhang, then fold the overhanging
dough (strips and bottom crust) under itself and crimp with your
fingers. Refrigerate the pie to firm up the pastry again, 1 hour.
- Place a foil-lined baking sheet on the middle oven rack; preheat
to 375 ̊. Brush the pie crust (lattice and edge) with the beaten egg
and sprinkle with coarse sugar. Bake the pie on the hot baking sheet
until the crust is golden and the filling is bubbling, about 1½ hours.
Transfer the pie to a rack to cool completely.
134 FOOD NETWORK MAGAZINE ●NOVEMBER 2019