APPLE CRUMB PIE

APPLE CRUMB PIE image

Yield 8 slices

Number Of Ingredients 24

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Ingredients

Crust:
unbleached all purpose flour, 2 cups
salt, 3/4 tsp
sugar 1/8 tsp
unsalted butter, chilled, 3/4 cup (1 1/2 sticks), cut in 1/4 inch pieces.
vegetable shortening, 3 tblsp, chilled
ice water, 4 tblsp or more
lemon juice, fresh, 2 tsp.
Topping:
unbleached all purpose flour, 1/3 cup
golden brown sugar, 1/3 cup
walnuts, finely chopped, 1/3 cup
butter, unsalted & chilled, 3 tblsp, cut into small pieces.
Filling:
butter 1 tblsp
Pippin apples, 2 1/2 pounds, peeled, cored, cut into 1/4 inch thick slices.
currants, dried, 1/3 cup
sugar, 1/4 cup
apple brandy, 3 Tblsp.
whipping cream
Preparation starts here:
From Cooks Pie dough 101
Pulse flour, salt, sugar in food processor. Add the cold butter and vege shortening in small pieces & then pulse until butter pieces are no longer clearly visible. When properly processed, mixture will be slightly yellow, mealy in texture rather than floury. At that point, transfer it to a separate bowl.
Add 4 tblsp ice water & 2 tsp lemon juice bit by bit, tossing and pressing the dry ingredients against the sides of the bowl with a rubber spatula (the amt of H2O will vary a lot). Too much is better than too little - a dry dough cannot be rolled out. Dough should clean the sides of the bowl and be set to the touch. Divide dough in half to form 2 balls, lightly flour, flatten one ball into a disk the other into a square, wrap in plastic and refrigerate overnight. (can be made 3 days ahead. Let soften slightly at room temp before rolling).

Steps:

****see end of ingredients section for dough prep above. ****** Topping: combine flour, brown sugar and walnuts in medium bowl. Add butter and rub mixture with fingertips until moist clumps form (can prepare 3 days before, cover and refrigerate. let topping soften slightly at room temp before using). Filling: melt butter in large nonstick over medium heat. add apples, cover and cook 5 minutes, stirring occasionally. mix in currants, cover and cook until apples are tender, about 6 minutes. Uncover; cook until liquid evaporates, about 1 minute. Remove from heat. Stir in sugar and brandy. Cool. Assembly: Place rack in lowest third of oven and preheat to 375. Rolling out the dough: Frequent rotation and flouring will prevent sticking. If dough is too soft, chill it for 15 min. Using a tapered pin, roll a quarter turn then turn the dough and roll another quarter turn. Reflour surface as necessary. Roll out dough disk to 13 inch round. Transfer to 9-inch glass pie dish. Trim edges leaving 1/2 inch overhang. Spoon filling into crust. Sprinkle with topping. Brush edge of crust with water. Roll out dough square on floured surface to 12 inch square. Using pastry wheel or knife, cut square into ten 3/4-inch wide strips. Twist 1 strip 4 times and lay strip across pie. Repeat with 4 more strips spacing equally. Twist 1 strip as before and place diagonally atop other strips. Repeat with remaining strips, spacing equally to form lattice. Trim strips to align with edge of crust. Press strip ends into edge. Fold crust overhang over ends of strips; press to seal. Crimp edge. Brush edge and strips with cream. Bake pie until crust is golden and topping is brown, about 50 minutes. Transfer to rack and cool.

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