|It’s the Pie in the Middle!|
- 1 1/4c of All-Purpose Flour, spooned and leveled, plus more for rolling the dough.
- 1/2c (1 stick) of cold unsalted butter, cut into small pieces.
- 1tbls Sugar
- 1/2tsp Salt
- 3 to 4tbls Ice Water
Hands on Time: 10min Total Time: 1 Hour, 40min
In a food processor, pulse the flour, butter, sugar and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
Add 2tbls of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid over processing, which will make the dough tough.
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1hr and up to 3days. (The dough can be frozen at this point for up to 2months.)
Place the disk of dough on a floured piece of parchment or wax paper. using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30min and up to 2 days before using.
(As a side note I never waited DAYS to use it. The min amount of time is just fine.)
1 piecrust, store bought or homemade (see above) fitted into a 9-inch pie plate.
1/2 cup (1 stick) cold unsalted Butter, cut into small pieces.
3/4 cup plus 1tbls of All Purpose Flour, spooned and leveled.
3/4 cup of granulated Sugar
2 1/2lbs of Apples (about 5; such as Granny Smith, Braeburn, or Empire), peeled and thinly sliced.
1tbls grated Fresh Ginger
1/4tsp ground Cinnamon
1tbsp of Vanilla
Hands On Time: 20min Total Time: 3hrs (includes cooling) Serves: 8
Set an oven rack in the lowest position and heat oven to 375′F. Place the pie plate on a foil-lined baking sheet. (This does not mean to put the piecrust into the oven.)
In a food processor, pulse the butter, 3/4 cup of the flour and 1/4 cup of the sugar until large clumps form. Transfer to a bowl and refrigerate until ready to use.
In a large bowl, toss the apples, ginger, cinnamon, salt and the remaining 1/2 cup of sugar and tbls of Flour.
Transfer the apple mixture to the crust, sprinkle with the crumb topping and bake until the top is golden and the apples are tender, 55-60min. Serve warm or at room temperature.
As a side note. I have used powered ginger from my spice cabinet and it tasted just as good (not better, but good). Also, I’ve used the cheap apples on sale and it was fine too. Secondly, outside of the added Vanilla Extract, these are recipes from Food Magazine from many years ago that I have been using for my Family Thanksgiving Pies. So many thanks Food Network Magazine!