Once the bottom crust has cooled to the touch, fill it with the apple filling and remove the top crust from the refrigerator. 2 tablespoons large sugar crystals (optional).It will still be warm to enjoy with ice cream if you like. Allow the pie to cool for at least a couple of hours so the filling can set. If the edges start to look done before the pie is done baking, cover them with a pie guard for foil. Place the pie on a baking sheet to catch any dripping that might happen.īake at 350☏ for 45-60 minutes or until the top crust is light golden brown and the filling is hot and bubbly. Place crumble topping ingredients into a large food processor and process on pulse until the butter is evenly distributed and about the size of peas.Ĭarefully and lovingly place crumble topping over pie filling and secure around edges. 1 cup cold butter, cut into small pieces.Remove it from the heat and let it cool to room temperature. Your filling will thicken and the apples will partially cook. Place the filling on medium heat and let it come to a boil.

The sugar will draw the juices out of the apples. Stir and allow to sit for about half an hour while the apples and sugars marry into a lovely sauce. Place apples in a large, shallow pot with lemon juice, apple juice, sugars, salt, nutmeg, and cinnamon. 1/4 cup unsalted butter, chilled and sliced.8 large Honeycrisp apples, sliced to 1/4 inch thick.Remove the foil and beans and bake for another 5 minutes.Īfter par-baking is done, remove the pie crust from the oven & allow it to cool to the touch. Beans or rice cannot be used for eating after this as they will no longer cook properly, but they can be saved for another day of pie-making and become known as “The Pie Beans” from this day forward.īake the bottom pie crust in the preheated oven for about 10 minutes or until crust edges are light golden brown. Place about a pound of pie weights, dry beans, or rice on the foil. To do this, lightly place a piece of foil or parchment paper over the bottom crust. Par-baking (also known as blind-baking) the bottom pie crust to prevent creating a soggy pie. You can freeze the second half of the pie crust dough for another time or you can use it instead of the crumble topping today (steps for this at the bottom of this post). The extra dough around the edges is good because pie crust often shrinks down while par-baked. The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.Īnd then place it into the pie plate and carefully unfold it. Keep things cool by not touching the crust too much.Īfter the dough disks have chilled, form one of the disks out into about an 11-inch circle – just a little bigger than your pie plate. Yeast dough loves to be played with but pie crust does not. Gently wrap dough disks in plastic wrap and refrigerate for 30 – 60 minutes. Without touching the dough too much, push the pieces together to form into two round disks. Pulse until butter is incorporated with flour & salt and about the size of peas.Ĭontinue to pulse and slowly add water until the mixture begins to come together. Place all pie crust ingredients in a food processor except for water.

Dutch crumb apple pie