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Categories: Pies | Tarts

This delicious apple pie is made with a rich flaky pastry shell then filled with juicy apples, spices and covered with a nutty crumbly topping, for an old fashioned taste with a twist. Try making this apple pie for Thanksgiving dinner. I like to use two kinds of apples to give a perfect combination of flavor and texture to the pie, feel free to substitute with your favorite baking apples.

Pie Dough
1-1/2 cups all-purpose flour
2 Tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 Tablespoons cold unsalted butter
4 to 6 Tablespoons ice water

In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to come together. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

Topping
2 Tablespoons unsalted butter, softened
2 Tablespoons firmly packed light brown sugar
2 Tablespoons all-purpose flour
1/4 cup chopped toasted pecans

In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Cover and refrigerate until cold.

Filling
1-1/2 pounds Granny Smith apples and 1-1/2 pounds Gala apples
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
2 Tablespoons milk
1 Tablespoon granulated sugar

1. Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.Preheat oven to 350°F.

2. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a 10-inch deep-dish (1-1/2-quart) pie plate, easing to fit and letting dough overhang rim of pie plate.

3. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

4. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.

Posted on Dec 27, 2007
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