The pie is done when it’s bubbly and you can insert a knife into the center and feel that the apples are softened all the way through.Later in the baking process, you can cover the entire top of the pie with foil if the crust or topping is browning too quickly and looks like it might burn. Keep an eye on your crumble during the initial high-heat cooking time, especially if it’s mounded high, and cover the top with a small piece of foil if any of the sugar begins to burn.This pie starts at 425☏ to help the bottom crust set quickly (no soggy bottoms here) and then drops to 350☏ for the remaining cooking time.For a glass, pyrex, or ceramic pan, set the sheet on the rack below. To avoid drips in your oven, if using a metal pie pan, set your pie on a foil-covered baking sheet.It will seem like a lot, but the crumble is the best part, so if it fits in the pie pan, use it. Mound them as high as you like as long as there’s room for the crumble. Depending on how shallow your 9-inch pie pan is, you may have slightly too many apples (the pie dish in these photos is quite deep so everything sits level).You don’t need to perfectly stack each slice, but the flatter and more evenly the apples are layered, the less likely you are to have parts of your pie sink during baking. Then toss your apple slices with lemon juice, brown and granulated sugar, flour, cinnamon, salt, and a pinch of nutmeg, and then layer them into your unbaked pie crust. You should be able to squish an indentation in it with your finger, but the butter should hold it’s shape around it, and should not be at all greasy. Put your crumble in the fridge and it’s time to make the filling.Ī note on butter temperature: During the cooler months of the year, just set your butter out on the counter to soften an hour or so before you’re ready to get started, but if you’re making this pie during the summer, keep an eye on your butter temperature and don’t let it get too soft.īutter that’s too warm and melty will be difficult to work with.Take all your crumble ingredients, dump them into a large bowl (the bowl in the photos above was actually a little too small for this), and use a fork or clean hands (I always use my hands) to mix until well-mixed and crumbly. For the crumb topping, we’ll be using cool room temperature butter, flour, brown and granulated sugar, and cinnamon.You still totally get pie-making bragging rights if you use one, and don’t let anyone tell you differently! How to Make Dutch Apple Pie Topping Just add ⅛ teaspoon of salt to the topping.Ī Note on Pie Dough: If you don’t feel like making the crust from scratch, a frozen store-bought crust absolutely works. I like to use salted butter here, but if all you have is unsalted, that will work fine. Butter: You’ll need softened butter for the crumble topping.You can use whatever baking apple you prefer, but a purely sweet apple will make this (already very sweet pie) very, very sweet. They hold up well to baking without becoming mushy, and their tartness offsets the sweetness of the crumble nicely. Apples: I use and recommend Granny Smith Apples for this pie.You’ll need flour, granulated and brown sugar, cinnamon, lemon juice, salt, and nutmeg.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |