How do you make the apple crumble pie topping?!
Answers:
CRUMB TOPPING FOR DUTCH APPLE PIE
Combine:
1/2 c!. unsifted flour
1/2 c!. light brown sugar
1/2 tsp!. cinnamon
Cut in 3 tablespoons butter, until mixture is crumbly
( I use my hands and kind of squeeze it togther to mix, you want nice crumbs, not like bread crumbs )!. Spread on pie and bake about 20 to 25 minutes at 350 degrees!.Www@FoodAQ@Com
Combine:
1/2 c!. unsifted flour
1/2 c!. light brown sugar
1/2 tsp!. cinnamon
Cut in 3 tablespoons butter, until mixture is crumbly
( I use my hands and kind of squeeze it togther to mix, you want nice crumbs, not like bread crumbs )!. Spread on pie and bake about 20 to 25 minutes at 350 degrees!.Www@FoodAQ@Com
This makes a large batch but it keeps well in a cool dry place!.
1 lb butter melted (or margerine)
1 bag brown sugar
Flour
Stir the butter and brown sugar, add flour a little at a time until it get crumbly!. I like mine in kinda big pieces, but you can mix them as fine as you want!.
Sprinkle over pies etc!.!.!. and bakeWww@FoodAQ@Com
1 lb butter melted (or margerine)
1 bag brown sugar
Flour
Stir the butter and brown sugar, add flour a little at a time until it get crumbly!. I like mine in kinda big pieces, but you can mix them as fine as you want!.
Sprinkle over pies etc!.!.!. and bakeWww@FoodAQ@Com
FRUIT CRUMBLE
8oz Flour
4oz Margarine/Butter
4oz Sugar
1 bags frozen fruit
Put fruit into a tray
Place flour and sugar in food processor add marg and using dough attachment mix until resembles fine breadcrumbs
Pour over fruit
Put into oven 400 30-45 minsWww@FoodAQ@Com
8oz Flour
4oz Margarine/Butter
4oz Sugar
1 bags frozen fruit
Put fruit into a tray
Place flour and sugar in food processor add marg and using dough attachment mix until resembles fine breadcrumbs
Pour over fruit
Put into oven 400 30-45 minsWww@FoodAQ@Com
Melt 1/3 cup butter
Mix together
1 teaspoon cinnamon
1/3 cup flour
1/2 cup brown sugar
1 cup quick cooking oatmeal
Add to butter and mix well
Sprinkle on top of sweetend apples and bake at 375 until golden brownWww@FoodAQ@Com
Mix together
1 teaspoon cinnamon
1/3 cup flour
1/2 cup brown sugar
1 cup quick cooking oatmeal
Add to butter and mix well
Sprinkle on top of sweetend apples and bake at 375 until golden brownWww@FoodAQ@Com
Apple Crumble Pie
Crumble-topped apple pies used to be my absolute favorite type of pie!. When I was a little kid, I was even known to ask servers in a restaurants whether their pies were crumble-topped or not, and base my dessert decisions entirely on their answers!. This all came to an end around the time that I first had a traditional apple pie with a really great crust!. Now, I would have to say that my favorite is a double-crust apple pie, although I still have a soft spot for crumble-toppings!.
For some reason that I have never been able to figure out, apple crumble pies are often called French Apple Pies, though they seem to be more strongly reminiscent of homey cobblers and such than any french desserts I’ve had!. The pies start off the same way a “regular” pie does, with a single layer of pie crust and a filling of apples, sugar and spices!. This filling is not topped with another sheet of crust, but instead is topped with a generous layer of crumble mixture!. Typically, it is made with a mix of butter, flour and sugar, but can range in texture from a a coffee-cake crumble topping to a crispy layer of oats and nuts!.
My topping is of the crispier variety, as I like the texture that oats give to the crumble and the contrast it makes with the tender apples in the filling!. I used Granny Smith apples for this pie, although I also like to use Jonagolds or a mixture of multiple types of apples for fillings for variety!.
When it comes to crust, I prefer one made with a combination of butter and shortening (nonhydrogenated, of course) to one made with all one or the other because it turns out a crust with the perfect degree of flakiness and tenderness!. All shortening crusts sometimes tend to be a little crumbly, while all butter crusts can get a little tough at times!. But I’ll take all butter over all shortening any day, and that is exactly what I did here!. I took care, however, when cutting the butter into the flour mixture, to leave some larger, pea-sized pieces of butter to keep the crust as light and flaky as possible!. I added a bit of sugar to help brown the crust as it baked, too!.
Apple Crumble Pie
All Butter Single Pie Crust:
1 1/4 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl!. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain!. Using a fork, stir in ice water until dough almost comes together into a ball!. Press dough into a ball with your hands and wrap in plastic!. Chill for at least 30-60 minutes before using!.
Apple Filling:
6 med/lg granny smith, jonagold or other pie apples
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1/2 cup brown sugar
Mix apples, sugar, flour, spices and salt together in large mixing bowl!. Set aside until dough is rolled out!.
Crumble Topping:
2/3 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
pinch freshly ground nutmeg
3 tbsp butter, chilled and cut into pieces
Combine all dry ingredients in a large bowl and mix well!. Add in butter and rub in with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand!. Set aside until dough is rolled out!.
Assembly:
Preheat the oven to 450F!.
On a large, lightly floured, flat surface, roll out the chilled pie crust into a large circle!. Add more flour as needed to keep the dough from sticking!. Keep rolling until the dough will fill the pie dish, which you can double check by holding the pie plate over the dough and looking for 1-2 inches extra crust around the rim of the plate!. Gently lay the bottom crust into the dish, crimping the edges if you desire (or just pinching them off, as I tend to do)!. Lightly score with a fork 4 or 5 times!.
Fill pie dish with filling, leaving any excess juice at the bottom of the bowl to help keep the pie from getting soggy!. Arrange slices in an even layer!. Top with crumble topping, squeezing it into small clumps in your hand (to create larger crumbles) as you finish the pie!.
Bake pie for 20 minutes at 450F, until browned!. Turn down oven temperature to 350F and bake for an additional 30-40 minutes, until pie is dark gold and apple slices are tender when pierced with a fork!. If the apples are not tender and you need to bake for an additional 5 or 10 minutes (some types of apples are very resiliant in the oven!. Granny Smiths worked fine for me at this time) and are worried about over-browning the crust, you can place a ring of foil around the edge of the pie plate to shield it from the heat while the filling finishes cooking!.
Cool down to room temperature before slicing!.
Serves 8-10!.
Apple Crisp Pie
This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping!. An apple crisp in a pie shell!.
INGREDIENTS:
5 to 6 cups thinly sliced apples, a combination of varieties
juice of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch
!.
Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
1/4 cup chopped pecans
PREPARATION:
Toss sliced apples with lemon juice to coat well!. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended!. Prepare pie shell!.
In a food processor, combine topping ingredients; pulse until mixture is crumbly!.
You can also use a pastry blender or forks to cut this mixture together!.
Pour apple mixture into the prepared pie shell!. Sprinkle topping mix evenly over top of apples!.
Place in preheated 375° oven!. Bake for about 45 to 60 minutes, until apples are tender and topping is browned!. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown!. Use a pie shield or ring of foil to protect the crust edge if necessary!.
Apple Crumble Pie
This is my take on the traditional Apple Pie!.
You have your usual pie base and apple filling except instead of the top layer being a whole pastry or that in a lattice design, I did a buttery oatmeal and walnut crumb topping!. It's not exactly revolutionary, but it did add a lot crunch and flavour to the plebeian pie recipe!.
Very tasty and packed full of fiber!.
While this baker used the rubbing-in method of incorporating ingredients for both the Crust base and Crumb topping, it may be wiser to invest in a pulsing food processor to save your fingers the added trouble!.
What's in The Filling
6 tbsp unsalted butter
2 lbs peeled, cored and cubed (2cm) green apples
1 tsp orange zest
1 tsp lemon zest
1/2 cup sugar
1/2 tsp course salt
How to make The Filling
Melt butter in a large pan on high heat!. Add all ingredients except sugar and mix till well combined!. Add sugar and mix well!. Stir to saute and leave (stir often) till liquid has thickened and apples are soft and golden!. This takes about a half hour!. Let cool to room temp!.
What's in The Crust
21/2 cups all-purpose flour
1/2 cup course white sugar
1/2 tsp course salt
2 sticks cold unsalted butter, diced for easy mixing
4 large egg yolks
3 tbsp ice water
How to make The Crust
Sift flour, sugar, salt and butter into a large bowl and mix using the rubbing-in method of incorporation till it resembles lumpy breadcrumbs!. Add in the egg yolks and ice water and mix till combined!. Form dough into a large lump and wrap in Sarang wrap and chill for up to an hour!.
What's in The Crumb Topping
125g plain flour
100g unsalted butter
55g caster sugar/brown sugar
50g rolled oats
50g chopped walnuts
1tbsp ice water
How to make The Crumb Topping
In a mixing bowl, rub the flour and butter together till the mixture resembles fine breadcrumbs (déjà vous non!?!)!. Stir in sugar, oats, walnuts and then add the water to produce a very rough, crumbly texture!.
How to Assemble
Preheat your oven to 200degrees (Celsius)
Roll out the chilled dough on a parchment sheet (tracing paper lah!) spread with flour into a thick and large enough pastry that would cover your intended baking dish!. I used a pyrex 10" dish!. Press the rolled dough onto your dish and make sure all's covered!. Trim any excess!. Place parchment paper to cover in entirety and place hard dry beans atop to keep pastry flat as it bakes!. I used soy beans!.
Blind bake this for 20 minutes!.
Pour cooled filling onto the center of the baked pastry, after removing both parchment paper and soy beans, slowly spreading outwards!. Make sure the filling is level with the dish and spread evenly out!.
Sprinkle Crumb Topping over the filling as evenly as possible!. Brush edge of crust with beaten whole egg (optional)!. Sprinkle crumb topping with brown sugar and bake for a half hour or till golden brown!.
Serve warm with a scoop of French Vanilla ice cream (I only had Wall's Tiramisu Gelato, which went superbly well but may have distracted the consumer from the true taste of the pie so I ate my 5 slices sans ice cream)!.Www@FoodAQ@Com
Crumble-topped apple pies used to be my absolute favorite type of pie!. When I was a little kid, I was even known to ask servers in a restaurants whether their pies were crumble-topped or not, and base my dessert decisions entirely on their answers!. This all came to an end around the time that I first had a traditional apple pie with a really great crust!. Now, I would have to say that my favorite is a double-crust apple pie, although I still have a soft spot for crumble-toppings!.
For some reason that I have never been able to figure out, apple crumble pies are often called French Apple Pies, though they seem to be more strongly reminiscent of homey cobblers and such than any french desserts I’ve had!. The pies start off the same way a “regular” pie does, with a single layer of pie crust and a filling of apples, sugar and spices!. This filling is not topped with another sheet of crust, but instead is topped with a generous layer of crumble mixture!. Typically, it is made with a mix of butter, flour and sugar, but can range in texture from a a coffee-cake crumble topping to a crispy layer of oats and nuts!.
My topping is of the crispier variety, as I like the texture that oats give to the crumble and the contrast it makes with the tender apples in the filling!. I used Granny Smith apples for this pie, although I also like to use Jonagolds or a mixture of multiple types of apples for fillings for variety!.
When it comes to crust, I prefer one made with a combination of butter and shortening (nonhydrogenated, of course) to one made with all one or the other because it turns out a crust with the perfect degree of flakiness and tenderness!. All shortening crusts sometimes tend to be a little crumbly, while all butter crusts can get a little tough at times!. But I’ll take all butter over all shortening any day, and that is exactly what I did here!. I took care, however, when cutting the butter into the flour mixture, to leave some larger, pea-sized pieces of butter to keep the crust as light and flaky as possible!. I added a bit of sugar to help brown the crust as it baked, too!.
Apple Crumble Pie
All Butter Single Pie Crust:
1 1/4 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl!. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain!. Using a fork, stir in ice water until dough almost comes together into a ball!. Press dough into a ball with your hands and wrap in plastic!. Chill for at least 30-60 minutes before using!.
Apple Filling:
6 med/lg granny smith, jonagold or other pie apples
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1/2 cup brown sugar
Mix apples, sugar, flour, spices and salt together in large mixing bowl!. Set aside until dough is rolled out!.
Crumble Topping:
2/3 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
pinch freshly ground nutmeg
3 tbsp butter, chilled and cut into pieces
Combine all dry ingredients in a large bowl and mix well!. Add in butter and rub in with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand!. Set aside until dough is rolled out!.
Assembly:
Preheat the oven to 450F!.
On a large, lightly floured, flat surface, roll out the chilled pie crust into a large circle!. Add more flour as needed to keep the dough from sticking!. Keep rolling until the dough will fill the pie dish, which you can double check by holding the pie plate over the dough and looking for 1-2 inches extra crust around the rim of the plate!. Gently lay the bottom crust into the dish, crimping the edges if you desire (or just pinching them off, as I tend to do)!. Lightly score with a fork 4 or 5 times!.
Fill pie dish with filling, leaving any excess juice at the bottom of the bowl to help keep the pie from getting soggy!. Arrange slices in an even layer!. Top with crumble topping, squeezing it into small clumps in your hand (to create larger crumbles) as you finish the pie!.
Bake pie for 20 minutes at 450F, until browned!. Turn down oven temperature to 350F and bake for an additional 30-40 minutes, until pie is dark gold and apple slices are tender when pierced with a fork!. If the apples are not tender and you need to bake for an additional 5 or 10 minutes (some types of apples are very resiliant in the oven!. Granny Smiths worked fine for me at this time) and are worried about over-browning the crust, you can place a ring of foil around the edge of the pie plate to shield it from the heat while the filling finishes cooking!.
Cool down to room temperature before slicing!.
Serves 8-10!.
Apple Crisp Pie
This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping!. An apple crisp in a pie shell!.
INGREDIENTS:
5 to 6 cups thinly sliced apples, a combination of varieties
juice of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch
!.
Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
1/4 cup chopped pecans
PREPARATION:
Toss sliced apples with lemon juice to coat well!. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended!. Prepare pie shell!.
In a food processor, combine topping ingredients; pulse until mixture is crumbly!.
You can also use a pastry blender or forks to cut this mixture together!.
Pour apple mixture into the prepared pie shell!. Sprinkle topping mix evenly over top of apples!.
Place in preheated 375° oven!. Bake for about 45 to 60 minutes, until apples are tender and topping is browned!. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown!. Use a pie shield or ring of foil to protect the crust edge if necessary!.
Apple Crumble Pie
This is my take on the traditional Apple Pie!.
You have your usual pie base and apple filling except instead of the top layer being a whole pastry or that in a lattice design, I did a buttery oatmeal and walnut crumb topping!. It's not exactly revolutionary, but it did add a lot crunch and flavour to the plebeian pie recipe!.
Very tasty and packed full of fiber!.
While this baker used the rubbing-in method of incorporating ingredients for both the Crust base and Crumb topping, it may be wiser to invest in a pulsing food processor to save your fingers the added trouble!.
What's in The Filling
6 tbsp unsalted butter
2 lbs peeled, cored and cubed (2cm) green apples
1 tsp orange zest
1 tsp lemon zest
1/2 cup sugar
1/2 tsp course salt
How to make The Filling
Melt butter in a large pan on high heat!. Add all ingredients except sugar and mix till well combined!. Add sugar and mix well!. Stir to saute and leave (stir often) till liquid has thickened and apples are soft and golden!. This takes about a half hour!. Let cool to room temp!.
What's in The Crust
21/2 cups all-purpose flour
1/2 cup course white sugar
1/2 tsp course salt
2 sticks cold unsalted butter, diced for easy mixing
4 large egg yolks
3 tbsp ice water
How to make The Crust
Sift flour, sugar, salt and butter into a large bowl and mix using the rubbing-in method of incorporation till it resembles lumpy breadcrumbs!. Add in the egg yolks and ice water and mix till combined!. Form dough into a large lump and wrap in Sarang wrap and chill for up to an hour!.
What's in The Crumb Topping
125g plain flour
100g unsalted butter
55g caster sugar/brown sugar
50g rolled oats
50g chopped walnuts
1tbsp ice water
How to make The Crumb Topping
In a mixing bowl, rub the flour and butter together till the mixture resembles fine breadcrumbs (déjà vous non!?!)!. Stir in sugar, oats, walnuts and then add the water to produce a very rough, crumbly texture!.
How to Assemble
Preheat your oven to 200degrees (Celsius)
Roll out the chilled dough on a parchment sheet (tracing paper lah!) spread with flour into a thick and large enough pastry that would cover your intended baking dish!. I used a pyrex 10" dish!. Press the rolled dough onto your dish and make sure all's covered!. Trim any excess!. Place parchment paper to cover in entirety and place hard dry beans atop to keep pastry flat as it bakes!. I used soy beans!.
Blind bake this for 20 minutes!.
Pour cooled filling onto the center of the baked pastry, after removing both parchment paper and soy beans, slowly spreading outwards!. Make sure the filling is level with the dish and spread evenly out!.
Sprinkle Crumb Topping over the filling as evenly as possible!. Brush edge of crust with beaten whole egg (optional)!. Sprinkle crumb topping with brown sugar and bake for a half hour or till golden brown!.
Serve warm with a scoop of French Vanilla ice cream (I only had Wall's Tiramisu Gelato, which went superbly well but may have distracted the consumer from the true taste of the pie so I ate my 5 slices sans ice cream)!.Www@FoodAQ@Com