Time certainly flies when you’re having fun. I had great intentions of posting about my my Thanksgiving and Christmas dessert recipes and then- I got engaged!!!!!!!!!!!!!
Instead of looking up new recipes to try, I have been completely absorbed in researching venues, photographers, and dresses. Not to worry- there has still been plenty of baking going on! So, after lots of research and a heart on our new 2016 calendars for September 17th, I return to blogging!!
This recipe takes a classic apple pie and adds a fun and delicious crumble top. I make this all year, but truth-be-told, this time of the year is the best for baking. New Years resolutions aside, visiting friends and families always enjoy a bite of something freshly baked. And sometimes, on these cold days, I have a hard time leaving the kitchen because it ends up being the warmest place in the house🙂
What I love about this recipe is that it is so versatile. In the Summer, you can add blueberries or strawberries for a fresh taste of Summer. In the Fall and Winter, some homemade whipped cream or vanilla ice cream make a great side. You can also opt to swap the crumble top for a double crusted pie, or even one with a lattice design. Whatever you do, I promise it will be a hit! This apple pie recipe is the pie I started bringing to my financé’s house for the holidays when we first started dating and just minutes after the first slice is cut, the pie is always gone!
The biggest/best secret to this recipe is that the pie crust contains vodka. I have tried so many different pie crusts and they all tend to fall apart and become a mess on me as I roll them out. I almost gave up making pies all together because of how frustrating the process could be. Then I found this one and it comes out perfect -every single time! The recipe is from the Americas’s Test Kitchen Cooking School cookbook, which has become my baking bible. It is a great reference for basic technique and education on the hows, whys and what-ifs.
Now, for this recipe you will need a large food processor. If you don’t have one then stop reading this right now and go find your nearest Bed Bath & Beyond. It is truly a lifesaver in this, and so many other recipes!
Single Crust Pie Dough:
- 6 tbs unsalted butter
- 4 tbs shortening
- 1 1/4 c all-purpose flour
- 1 tbs sugar
- 1/2 tsp salt
- 2 tbs ice water
- 2 tbs vodka (A small disclaimer -my vodka is always in the freezer😛 but if yours is not, you must chill your vodka before using!)
Add 3/4 c flour, 1 tbs sugar and 1/2 tsp salt to a large food processor and pulse until combined, about 5 seconds. Cut up butter and shortening into 1/4-1/2 inch chunks and add to food processor. Pulse until mo flour remains and clumps form, about 10 seconds. Scrape down the sides and add the remaining 1/2 c flour. Pulse 4 or 5 times. Transfer mixture to a large bowl and add the liquid. Stir together with a wooden spoon. Once dough sticks together, use your hands to flatten into a 4 inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. You can also freeze this dough for up to a month!! Before use, let dough soften slightly.
Ok, so once you have your crust, roll out to fit into a 9 inch pie dish. Set aside. Preheat your oven to 375 and place a rack in the lower third of the oven. This will help prevent the crust from burning. It is now time for the filling and the crumble top! For the apples, you will need 10-12 apples of mixed variety. I like to do a mix of Granny Smith, Golden Delicious and Honey Crisp. Wash and peel your apples. Once done with that, the hard part is over! Core the apples and cut them in halves to prep them for the food processor. Then fit your food processor with the slicer and use to slice your apples. I like mine on the thicker side, but that’s definitely a personal preference.
Place all of your sliced apples into a large bowl and mix with the following:
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1/3 c sugar
- 1/2 c melted butter
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg, lightly beaten
Transfer apple mixture to the crust. Now all you have left to do is to add the crumble on top!
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tbs cinnamon
- 1/2 tsp salt
- 1/2 cup butter, cut into tbs
I was not kidding when I said a food processor would be your new best friend. For the crumble, add the first 5 ingredients to the processor and blend. Then add the butter and pulse 5 or 6 times until butter is incorporated. Sprinkle crumble on top of the pie.
Last, but not least- once assembled, brush the edges of the pie crust with an egg white wash. Place in the oven, preheated to 375 F, and bake for 50 minutes. I like to check in on the pie 30 minutes through to see if I need to add foil pie crust guards. Depending on how thick the crust is, you might. I love this crust so I am usually a little heavy handed on the pie crust edge. Once the crust and crumble have a nice golden brown, remove from oven and let cool. Serve with whipped cream or ice cream and enjoy!!!🙂