Apple Crumble Pie
Makes one 9-inch pie
| prepPreheat oven to 400°F / 204°C | |||||
| prepPlace baking sheet on bottom oven rack | |||||
| 188 g all-purpose flour, plus more for work surface | Whisk flour, sugar & salt; cut in butter; stir in water; knead into disc; chill 2+ hrs | Roll dough to 12-inch circle; fit in pie dish; trim & flute; brush with egg wash; chill | Spoon apple filling into crust; sprinkle crumble topping over apples | Bake 400°F / 204°C, 20 min; add shield, reduce to 375°F / 191°C, bake 35–45 min | Cool at room temperature 3+ hrs before serving |
| 12 g granulated sugar | |||||
| 1/4 teaspoon salt | |||||
| 113 g cold unsalted butter, cubed | |||||
| 60 ml ice-cold water, plus more as needed | |||||
| 1 large egg beaten with 15 ml milk | |||||
| 100 g packed light or dark brown sugar | Combine brown sugar, cinnamon, flour & walnuts; stir in melted butter; chill | ||||
| 1 teaspoon ground cinnamon | |||||
| 94 g all-purpose flour | |||||
| 95 g chopped walnuts | |||||
| 71 g unsalted butter, melted and slightly cooled | |||||
| 1.25 kg apple slices, 1/4-inch thick (about 8 large peeled and cored apples) | Combine apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg & vanilla | ||||
| 100 g granulated sugar | |||||
| 31 g all-purpose flour | |||||
| 15 ml fresh lemon juice | |||||
| 1 1/2 teaspoons ground cinnamon | |||||
| 1/4 teaspoon ground cloves | |||||
| 1/4 teaspoon ground nutmeg | |||||
| 1 teaspoon pure vanilla extract | |||||
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