There are some things you can only get in the fall, such as Honeycrisp apples. And I recently bought myself a tapered rolling pin at an art festival, and wanted to try it. And because yesterday was a true day off (well except for a dentist appointment) which is rare in the fall, I decided to make myself a Crumb-Topped Apple Raisin Pie.
For a single 9-inch pie crust:
1 1/2 cups AP flour
1/2 tsp salt
2 tsp sugar
9 tbs butter, cubed and cold
1/4 cup cold water
Pulse together flour, salt, and sugar in a food processor. Add the cubed butter, and pulse 8 to 12 times, until butter pieces are the size of peas. Drizzle water into the feed tube while pulsing. The mixture should look like wet sand, that sticks together when you squeeze it. Place a large piece of plastic wrap on your counter. Dump out the wet sand mixture onto the plastic. Squeeze it into a ball, then flatten into a disc. Wrap it up with the plastic, then let it sit in the refrigerator for at least 30 minutes. Don't put the food-processor parts in the sink yet, you'll need them for the crumb topping.
For the filling:
6 medium sized apples, sliced thin
1/2 cup white sugar
2 tbs AP flour
1/2 tsp ground cinnamon
pinch of nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
While the pie crust is resting in the fridge, start pre-heating the oven to 375°F. Slice up all of the apples, and put them in a large bowl. In a small bowl, stir together the sugar, flour, cinnamon, and nutmeg. Pour this mixture over the apples, and toss together with the raisins and walnuts.
On a floured board or counter, roll out the pie crust. Yes, a tapered rolling pin is very easy to control, and makes a straight-sided rolling pin with spinning handles seem unnecessarily complicated. Gently transfer the crust into a pie dish, and tuck under all of the edges. I like to crimp the edges, but really that doesn't matter. Pour in the apple filling.
For the crumb-topping:
1/2 cup AP flour
1/2 cup brown sugar
3 tbs butter, cubed
Pulse this together in the food processor until it looks like crumbs. Spread over the top of the pie. Use all of it, even if it looks like too much. Much of it will sink down into the pie while baking.
Cover the pie loosely with foil, and bake for 45 minutes at 375°F. Remove foil and continue to bake for 35-45 minutes longer, until the apples are soft enough to pierce easily with a paring knife, and the crumb topping and crust are nicely browned.
You might be asking yourself, is she planning to eat the entire pie by herself? The answer is, it might take me a week, but yes!
1 1/2 cups AP flour
1/2 tsp salt
2 tsp sugar
9 tbs butter, cubed and cold
1/4 cup cold water
Pulse together flour, salt, and sugar in a food processor. Add the cubed butter, and pulse 8 to 12 times, until butter pieces are the size of peas. Drizzle water into the feed tube while pulsing. The mixture should look like wet sand, that sticks together when you squeeze it. Place a large piece of plastic wrap on your counter. Dump out the wet sand mixture onto the plastic. Squeeze it into a ball, then flatten into a disc. Wrap it up with the plastic, then let it sit in the refrigerator for at least 30 minutes. Don't put the food-processor parts in the sink yet, you'll need them for the crumb topping.
For the filling:
6 medium sized apples, sliced thin
1/2 cup white sugar
2 tbs AP flour
1/2 tsp ground cinnamon
pinch of nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
While the pie crust is resting in the fridge, start pre-heating the oven to 375°F. Slice up all of the apples, and put them in a large bowl. In a small bowl, stir together the sugar, flour, cinnamon, and nutmeg. Pour this mixture over the apples, and toss together with the raisins and walnuts.
On a floured board or counter, roll out the pie crust. Yes, a tapered rolling pin is very easy to control, and makes a straight-sided rolling pin with spinning handles seem unnecessarily complicated. Gently transfer the crust into a pie dish, and tuck under all of the edges. I like to crimp the edges, but really that doesn't matter. Pour in the apple filling.
For the crumb-topping:
1/2 cup AP flour
1/2 cup brown sugar
3 tbs butter, cubed
Pulse this together in the food processor until it looks like crumbs. Spread over the top of the pie. Use all of it, even if it looks like too much. Much of it will sink down into the pie while baking.
Cover the pie loosely with foil, and bake for 45 minutes at 375°F. Remove foil and continue to bake for 35-45 minutes longer, until the apples are soft enough to pierce easily with a paring knife, and the crumb topping and crust are nicely browned.
You might be asking yourself, is she planning to eat the entire pie by herself? The answer is, it might take me a week, but yes!
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