Apple Pies 

Makes two pies with a bottom crust and crisp topping.

-Crisp Topping-
1/2 c whole grain flour
1/2 c (3  1/2 oz) light brown sugar
1/2 c (3  1/2 oz) granulated sugar
1/2 t cinnamon
1/2 t nutmeg
1 t salt
1/2 c cold unsalted butter (cut into pieces)
2 c almonds, pecans or walnuts
If using almonds, coarsely chop before adding

-Apple Filling-
1 1/2 lb sweet apples
2 lb granny smith apples
juice and pulp from 1 lemon

1/2 c white sugar
2 T clear jel (or flour)
1/2 t nutmeg
1/2 t cinnamon
1/2 t salt
-White Flour Pie Dough-
2 1/2 c white flour
1 t salt
2 T sugar
1c cold unsalted butter (cut into pieces)
1/2 c ice water

-Pie Dough-
Process flour, salt and sugar in food processor until combined.  Scatter butter over flour in food processor.  Process until it looks like coarse meal and no lumps remain.  Dump into large bowl to mix in water.  Sprinkle ice water and fold in with a silicone spatula until dough comes together into a ball.  Divide into two lumps in plastic bags and refrigerate at least 1 hour or up to 2 days before rolling.
-Crisp Topping-
Process flour, sugar, spices and salt in food processor.  Add butter and process until looks like coarse meal.  Add nuts and process again until looks like clumpy sand.  Do not overmix.  Refrigerate topping before putting on pie.
Preheat oven to convection bake 500*.  Remove dough from frig.  Let it sit on counter until malleable.  Core and slice apples (I like to leave them unpeeled).  Toss with lemon.  Mix dry ingredients together and stir onto apples.  Roll dough out on silicone mat with a little flour.  Place in pie dishes and form edges.  Layer in apples.  Top with crisp topping.  Turn oven down to convection bake 375* and bake for about 55-60 minutes until top is browned and filling is bubbly.

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