![]() (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. When the pie is barely warm, drizzle the glaze over the crust. While the pie is cooling, stir all ingredients for the glaze together in a small bowl. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. Remove the pie from the oven and cool on a rack until room temperature (or slightly warmer). In the bowl of a food processor, pulse 2½ cups flour, 1 teaspoon salt, and 1½ tablespoons sugar. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. Bake until crust is golden brown on top and filling is bubbly, about 40 to 45 minutes. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. ![]() Sift over the flour, cinnamon and nutmeg and mix well to coat. Toss the apple slices with the lemon juice in a large bowl. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Chill the crumble topping in the fridge while you prepare the apples. Stir in the sugar and, if you like, a handful of oats. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.įor the crumble topping, sift the flour and salt into a large bowl, then add the butter. Chill the pastry while you make the filling. Press it into the tin, then trim the edge with a sharp knife. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.įlip the pastry up over the rolling pin, then lift the pastry over the plate or tin. 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. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Dutch apple pie topping is made with butter, Gold Medal flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when th. Spoon the filling into the chilled pie crust. The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Refrigerate until firm, at least 1 hour or overnight. ![]() Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. ![]() Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl.
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