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Crumb topping for apple pie full#

Cool before slicing – Let your apple pie cool to room temperature before slicing.This will let the steam escape and allow the pie to continue cooking. Slice a hole in the center of aluminum foil using a knife or kitchen shears. Keep crust from burning – When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil.(My mom always liked the apples to be slightly soft, so that’s the way we prefer our apple pie.) If you like your apples a little more firm, you can bake for less time. Test if apples are cooked – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie.Tuck under the ends and crimp the edges with your finger or press down with a fork. Use a small pastry cutter to cut strips of pastry dough. Create a lattice crust – I love a simple lattice crust.This will help collect any juices that may spill over while it bakes. Contain the juices -Place the pie on a half sheet pan lined with parchment paper.Pie crust – Use a well-tested pie crust recipe or store-bought pie crust.It’s fairly easy to tell how firm or soft the apples are. Apples have softened – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie.Visual cue – Apple pie is done when the crust is golden brown in color and the juices are bubbling up through the center of the pie and edges of the crust.Step 3: Roll out your pie crust bottom and shape into your pie plate. Step 2: In a large bowl, stir together the apples with lemon juice, sugar, tapioca, cinnamon and nutmeg until combined. Step 1: Make the pie crust if you are making homemade and make your crumble topping. Pie Crust – Use homemade or store-bought pie crust.Cinnamon & Nutmeg – Warm spice of cinnamon adds plenty of fall spice to your pie.I use instant tapioca, as it dissolves fully. Tapioca – Tapioca is used to thicken the pie filling.Sugar naturally draws out the juice of fruit.

Sugar – Adjust the sugar based on how tart or sweet your apples are.

Use another variety, such as McIntosh that will break down and create an apple sauce texture.

Apples – Use Granny Smith and another variety such as McIntosh.

Got questions about making pie recipes or pie crust? Just drop me a comment or send an email! What you’ll need I walk you through the process and it’s simple ingredients! The crumble topping is a mix of butter, sugar and flour and bakes up crunchy and sweet, which is the perfect contrast with the softened apples. Start with my homemade pie crust! Don’t worry, about making pie crust from scratch. This combination of flavor and texture makes it a great choice for pie.īuying from a local apple orchard? Ask them to suggest a seasonal baking apple.

Honeycrisp – This variety of apple is sweet, firm, and great apple flavor.

It also tends to break down when it cooks.

McIntosh – This apple is sweet and tart.

Sweet, slightly tart and perfect for pie. It’s a cross between the ‘McIntosh’ and ‘Jersey Black’ cultivars.

Macoun – A variety native to New England and perfect for pie.

They are also readily available in most grocery stores.

Granny Smith – Granny Smith apples have a tart and tangy flavor, along with firmness.

Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.

No need to cook the apples – There’s no need to cook the apples before placing in your unbaked pie shell!.

Make ahead of time – Bake your pie the night before to save time!.

Made with simple ingredients, readily available in your local grocery store.

Takes only minutes combine the ingredients! The day before serving, thaw in the refrigerator for one day, then let sit at room temperature, uncovered for at least two hours before serving.

If baking the pie ahead and freezing, wrap after cooled, freeze.

When melted, stir in flour, brown sugar and baking powder.

In the same previous used pot, melt the butter over low heat. Pour apple mixture into a sprayed standard-sized pie pan. Let simmer oven medium heat until apples are soft. Reduce temperature to 350 degrees and bake an additional 15-20 minutes or until apples are bubbly. In a medium sized pot, place apples, sugar, cinnamon, and water and stir to combine flavors.

Crumb topping for apple pie full#

When ready to bake, preheat the oven for a full 30 minutes to 375. Make sure pie is wrapped well to avoid freezer burn or drying out! Remove from the freezer for 30 minutes before baking. Follow instructions for making and assembly. This pie may be frozen and baked later.The best apples for this pie are Granny Smith, Honeycrisp or Pink Lady.For this recipe you will need about 9 small apples or about 7 medium to large. 1 lb of apples = approximately 3 small apples (lunchbox size) before peeled and cored.One-half the recipe or make two single crusts and freeze one for later. For the flakiest pie crust, use this recipe.