Apple Pie with Coffee-Cake Crumble
To represent New York, aka the Big Apple, Stacey Mei Yan Fong created two versions of her apple pie recipe -- a large traditional 10-inch pie as well as multiple individual pies. This recipe is from Fong's cookbook 50 Pies, 50 States.
Active time: 30 minutes
Bake time: 1 hour
Total time: 2 hours 30 min
Makes: 10-inch pie
Ingredients
All-Butter Crust, homemade or preferred store bought, rolled out, fit into a greased10-inch pie pan, crimped, and frozen
Filling
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 Granny Smith apples (about 1 pound), peeled, cored, and cubed
2 teaspoons lemon juice
Crumble topping
1 cup packed light brown sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
Directions
Make the filling: Combine the granulated sugar, brown sugar, flour, cinnamon, ginger, and nutmeg in a large bowl. Stir to combine. Toss the cubed apples in the lemon juice and coat with the spice mixture. Set aside.
Make the topping: In a large mixing bowl, stir together the brown sugar, flour, and cinnamon to combine. Add the softened butter and mix until it resembles coarse breadcrumbs.
Fill and bake the pie: Preheat the oven to 375 F. Fill the crust with the filling and top with the crumble topping. Bake on a baking sheet on the center rack for 1 hour, rotating the pie 90 degrees every 15 minutes, until golden brown. Allow to cool for at least 1 hour before serving. Enjoy à la mode or with the strongest cup of coffee you've got while "New York, New York" blares loudly!
Version 2: Mini Apple Pies with Coffee-Cake Crumble
Active time: 3 hours
Bake time: 6 hours
Total time: 13 hours
Makes: 150 3-inch mini pies
Ingredients
Crust
All-Butter Crust x 7, rolled out 1/4-inch thick and cut into 150 3-inch rounds, or preferred store bought crust
Filling
2 1/2 cups granulated sugar
2 1/2 cups packed light brown sugar
1 cup all-purpose flour
5 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground nutmeg
35 Granny Smith apples (about 5 pounds), peeled, cored, and diced
5 tablespoons lemon juice
Crumble topping
1 1/2 cups packed light brown sugar
1 1/2 cups all-purpose flour
1 1/2 tablespoons ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
Directions
Make the filling: Combine the granulated sugar, brown sugar, flour, cinnamon, ginger, and nutmeg in a large bowl and stir to combine. Toss the diced apples in the lemon juice and coat with the spice mixture. Set aside.
Make the topping: In a large mixing bowl, stir together the brown sugar, flour, and cinnamon to combine. Add the softened butter and mix until it resembles coarse breadcrumbs.
Fill and bake the pies: Preheat the oven to 375 F. Fit each cup of the muffin tin with a dough round. Fill each with about 1/4 cup filling and top with about 2 tablespoons crumble topping. Bake for 25 to 30 minutes, until golden brown.
Repeat until all dough, filling, and topping are used. Keep dough rounds in the fridge in between batches to keep them nice, cool, and workable. After baking, allow to cool for at least 1 hour before removing from muffin tin. Enjoy!
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