Thursday, December 13, 2012

Apple Crumble Pie - Martha Stewart

Finally I found a recipe that I really like to bake from Martha Stewart's food website in order to join in the blog hopping event, Cook Like A Star. There are so many recipes, savory or sweet in that website, but somehow, I just do not have all the ingredients or the steps are too long. This pie is simple to make and delicious! I love the addition of raisins in the fillings.  I did reduce the sugar by 50g and yet still find it a bit too sweet. I would reduce it further if I were to bake this again. Overall, a very satisfying pie.  The remaining fillings is used to make one apple crumbles and it was delicious too!

Manage to plate it without breaking it up:)
Apple Crumble Pie from Martha Stewart's website

  • 1 1/4 cups all-purpose flour (spooned and leveled) (156g), plus more for rolling
  • 6 tablespoons (90g) unsalted butter, room temperature
  • 1/4 cup (50g) packed light-brown sugar
  • 3/4 teaspoon salt
  • 1 pie crust recipe also from Martha Stewart's website, Our Favorite Pie Crust
  • 2 tablespoons fresh lemon juice
  • 4 pounds (1.8kg!) Granny Smith apples (8 to 10) I only used 8 small granny smiths which is less than 4 pounds and already found it to be too much !
  • 1 cup (I used 150g) granulated sugar
  • 1 cup raisins
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 375 degrees F (I used 170 degC). Make crumb topping: In a medium bowl, combine 1 cup (125g) flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
  2. On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate. I didn't get the 2-inch overhang!
  3. Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup (31g) flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling. I made the crust as tall as possible and fold in over the apples.
  4. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving. I waited only 3 hours.
Ingredients for pie crust:
  • 1 1/4 cups all-purpose flour (spooned and leveled)(156g), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick)(120g) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed
  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not over process.
  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. Next follow step 2 in pie making above.

This is the apple crumbles from leftover fillings, eaten while still warm...delicious!

This post is linked to the blog hop event, Cook like a Star, organised by Zoe, Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. Do you love to cook or bake like Martha Stewart? To join, simply cook or bake any recipe from Martha Stewart's food website or cookbooks and blog hop with us for the whole month of December 2012. For more details, please see this.

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