I got apples as gift from my friends. So, I want to try Apple Pie Crumble recipe from Martha Stewart. I just can't help myself not to droll every time I see she make it on TV.
So, why not try it?
I cut half amount from the original Martha Stewart recipe and do little modification here and there, because my baking pan is small (only for 3-4 portion) and I don't have pyrex bowl. So if you want to make it for your big family, just double the recipe. If you are not so sure, maybe you can follow my recipe.
There are 2 steps in this recipe
I made the pie crust ahead and fridge or freeze it (max 3 days) -- because I cannot be too long in the kitchen, my toddler will protest if I do that. Then the next day, I make the Apple Pie Crumble.
I made the pie crust ahead and fridge or freeze it (max 3 days) -- because I cannot be too long in the kitchen, my toddler will protest if I do that. Then the next day, I make the Apple Pie Crumble.
APPLE PIE CRUMBLE
INGREDIENTS:
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup packed light-brown sugar
- 3/4 teaspoon salt
- half recipe Easy Pie Crust
- 2 tablespoons fresh lemon juice
- 2-4 apples (I use 2 Royal Gala Red Apple)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
DIRECTIONS:
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Preheat oven to 180 degrees Celcius. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
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On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
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Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
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Bake 40 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 minutes more. Cool at least 6 hours before serving.
