![]() ![]() Warmed and topped with a scoop of vanilla ice cream, this sweet and crumbly apple pie is a winner. Spoon over your fruit crumble or add to a small shallow dish to bake on it’s own. Cut up the butter into smaller pieces Place the flour and sugar in a bowl and roughly rub in the butter with your fingers. The apples stay very hot for quite a while, and waiting to slice into it helps ensure your slices will be neat and tidy.Īpple Pie with Crumb Topping – perfect for any holiday table! Photo Credit : Aimee Seavey How to bake separate crumble topping Preheat oven to 180C or 350F (Gas mark 5). Some areas of my crumb topping got a little “extra crispy,” so next time I’ll keep a closer eye and tent the top of the pie with foil if I think it’s starting to over-brown.Īmy advises you let the pie cool for at least 45 minutes before serving. I used a measuring cup to evenly distribute it over the apples. Next, add the streusel crumb topping, made with pecans, brown sugar, flour, butter, and salt. I’m partial to the “finger pinch” flute, where you press down with one finger, and then pinch the dough around it with your other thumb and finger.įill the lined pie plate with the sliced apples. Reduce oven setting to 350 bake until topping is golden brown and filling is bubbly, 50-60 minutes. Next, add the sliced apples in an even mound, and then crimp the crust however you choose. For topping, in a small bowl, combine flour and sugars cut in butter until crumbly. Line the pie pan with the chilled and rolled pastry. Once the dough is chilled, roll it out and fit it into your pie plate, making sure there aren’t any gaps in the corners. For the apples, I followed Amy’s advice and used a combination of firm-tart (such as Granny Smith) and firm-sweet (such as Pink Lady) apples to help the fruit keep its shape and give the pie the perfect balance of flavor. ![]()
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