crunch top apple pie

ingredients

dough and filling:

• dough for a double crust 9-inch pie (homemade, or refrigerated)

 

homemade really flaky pie crust   (or buy pillsbury)

makes enough dough for one double or two single-crust pies.

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 sticks  unsalted butter,  cold
• (keep a cup of ice water on the side)

in a large bowl whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. dice two sticks cold unsalted butter into 1/2-inch pieces.

sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. when all of the butter pieces are the size of tiny peas  this won’t take long — stop.  even if it looks uneven.

 

start by drizzling 1/2 cup of the ice-cold water over the butter and flour mixture. using a rubber  spatula, gather the dough together. you’ll probably need an additional 1/4 cup  of cold water to bring it together, but add it a tablespoon as a time. once you’re pulling large clumps with the spatula, take it out and get your hands in there.  gather the clumps together into one mound, kneading them together.

divide the dough in half, and place each half on a large piece of plastic wrap.
let the dough chill in the fridge for one hour, before rolling it out.

dough will keep in the fridge for about a week, and in the freezer longer.

 

filling

• 3/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• dash salt
• 4 1/2 cups peeled, chopped cooking apples
• 8 oz apple sauce
• 1 tablespoon lemon juice
• 2 tablespoons butter, chopped into small pieces

 

crunch topping:

• 3 tablespoons flour
• 1 tablespoon sugar
• dash salt
• 1 tablespoon butter, at room temperature
  

directions

preheat oven to 425 degrees F.

line a 9-inch pie pan with half of dough.  combine sugar, flour, cinnamon, and salt in a bowl. stir in apples, applesauce, and lemon juice. spoon apple mixture into pie plate and dot with butter. cut remaining crust into strips; arrange in a lattice design over top of pie. for crunch topping, combine flour, sugar, and salt in a bowl. using a fork, cut in butter until mixture is crumbly. sprinkle over top of crust. bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 50 minutes, or until crust and topping are golden brown.

enjoy, xo