Easiest Apple Pie
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Easiest Apple Pie
  Apple    Pie  
Last updated 6/12/2012 12:58:57 AM. Recipe ID 21807. Report a problem with this recipe.
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      Title: Easiest apple pie
 Categories: Live
      Yield: 4 Servings
           One batch Flaky Pie Dough
           Crumb Topping:
    1/3 c  Light brown sugar
      1 c  All-purpose bleached flour
      6 tb Unsalted butter, melted
  2 1/2 lb Firm, tart apples, such as
           Northern Spy, Granny Smith,
           Or Golden Delicious
    2/3 c  Sugar, light brown sugar or
           Combination of both
      2 tb Flour
      1 ts Cinnamon
      1 ts Finely grated lemon zest
      3 tb Cold unsalted butter
  Prepare and chill the dough.
  For the topping, combine sugar and flour in a mixing bowl; add butter
  and stir in evenly. Set mixture aside for 5 minutes, then, using
  fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside
  while preparing filling.
  To form the pie crust, remove dough form refrigerator and place on
  flat work surface. Roll dough, still between sheets of plastic, to a
  12-inch disk. Peel off top piece of plastic and invert dough to pie
  pan. Gently press dough into pan and peel off top piece of plastic.
  Trim excess dough to within 1/2-inch of the edge of the pan and turn
  excess dough under at edge. Flute edge of pie. Chill crust while
  preparing filling.
  Preheat oven to 400 degrees and set a rack in the lowest level. For
  filling, peel, halve and core apples. Cut apples into 1/2-inch dice.
  Place diced apples in a bowl and add filling ingredients, except
  butter, tossing well to combine. Place filling in dough-lined pan,
  mounding it slightly in center. Dot filling with butter and cover
  with prepared crumb topping.
  Bake the pie for 15 minutes on the bottom rack of the oven. Lower the
  temperature to 350 degrees and move the pie to the middle rack. Bake
  the pie about 20 to 30 minutes longer, until the crust is a deep
  golden and the juices are just beginning to bubble up. Cool the pie
  on a rack and serve warm or at room temperature.

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Recipe ID 21807 (Apr 03, 2005)

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