Tuesday, November 6, 2012

Spiced Apple Crisp Pie

After that Apple Pie Bread, I kept my eyes peeled for an apple pie recipe. This one looked like a sure winner. It's so huge, I'll be able to use the rarely-implemented big pie plate for this one. The crust portion of the recipe calls for shortening and butter, similar to the strawberry tart crust, which might turn out okay. I've done butter-only crusts (previous to blogging) without much luck.

The original recipe explains how to do all of this with gadgets more advanced than those in my kitchen. I've adapted the recipe to utilize the tools I do have: a fork and pastry blender.

Spiced Apple Crisp Pie
adapted from Cooking Club of America
click to print

1 1/3 c all-purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp unsalted butter, chilled, cut up
2 tbsp shortening, chilled, cut up
3 to 4 tbsp ice water

6 c sliced peeled Granny Smith apples (3/4 inch thick)(about 6 large)
2 tbsp sugar
1 tbsp unsalted butter, melted
2 tsp lemon juice
1/4 tsp ground cinnamon

1 c packed light brown sugar
3/4 c all-purpose flour
1/2 c old-fashioned oats
1 tsp ground cinnamon
3/4 c unsalted butter, chilled, cut up

Combine 1 1/3 cups flour, 1 tablespoon sugar and salt in a medium bowl.

Add 6 tablespoons butter and shortening.

Having measured out the butter and shortening at room temperature, I needed it to be chilled. It was beyond midnight so the entire bowl was covered and kept in the fridge overnight.

Cut butter and shortening into flour until crumbs form with some pea-size pieces.

Add 3 tablespoons of the water; and work with a fork until dough starts to form, adding additional water 1 teaspoon at a time as needed.

3 tbsp water added and the dough was just beginning to form.

A tsp of water was added, worked in, and the dough deemed satisfactory.

Shape into flat round; cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead.)

I skipped the refrigeration step since my dough was still cold from chilling overnight.

Place oven rack in lowest position; heat oven to 400°F.

Place dough round between two sheets of plastic wrap; roll dough into 12-inch round.

Line 10-inch deep-dish pie pan with dough. Trim overhang to 1/2 inch; fold under. Flute edges.

Combine all filling ingredients in large bowl.

Since I'm the cook and the dishwasher, I used the dough bowl to prep the fruit.

Spoon into crust.

Combine all topping ingredients except butter in medium bowl with a fork.

Cut in 3/4 cup butter with a pastry blender until crumbly.

The dishwasher part of me didn't give one iota whether there was dough on the pastry blender. I used it dirty.

Spoon over apples, pressing gently to adhere.

Bake 15 minutes. Reduce oven temperature to 325°F. Bake 45 minutes or until topping is golden brown, apples are tender and bottom of crust is brown.

Juices were bubbling and overflowing!

Cool on wire rack at least 2 hours.

This pie cooled overnight before I sliced into it.

Oh my god, how to describe this pie. It's like apple crisp on steroids. It's so apple crispy you'll doubt it's pie. The topping is just a little crunchy, but the interior so soft that it nearly melts in your mouth. The buttery crust, exceptionally flaky, offers a supreme richness. This is how apple pie should be! The only thing I could suggest to improve it is to jazz it up with additional spices. Otherwise, I wouldn't change a thing.

  • all-purpose flour: $0.26
  • sugar: $0.04
  • unsalted butter: $1.14
  • shortening: $0.06
  • Granny Smith apples: $2.67
  • lemon: $0.69
  • light brown sugar: $0.52
  • old-fashioned oats: $0.10
 Total: $5.48 or about $0.69 for each of 8 glorious slices.