Apple crumb pie
Makes one 9-inch pie
Jennifer Verrill Faddoul has perfected her pies over the years. She uses a variety of baking apples from neighboring orchards. This pastry will make three 9-inch crusts, though only one is needed for the pie. Flatten the others into disks, wrap in foil, and freeze them for another day; or line them into pie pans and wrap the pans in foil for freezing.
|2 1/4||cups flour|
|1||cup (2 sticks) cold butter, cut into pieces|
|1/4||cup cold water|
|Flour (for sprinkling)|
2. Turn the dough out onto a lightly floured board, knead gently until it comes together, then cut it into 3 equal pieces. Flatten each piece into a disk and wrap in foil. Refrigerate at least 1 hour or overnight.
|4||tablespoons granulated sugar|
|4||tablespoons brown sugar|
|1/2||cup (1 stick) cold butter, cut into pieces|
1. In a food processor, combine the flour, granulated and brown sugars, and butter until the mixture forms coarse crumbs. Do not overwork the mixture.
2. Transfer to a bowl, cover, and refrigerate.
FILLING AND ASSEMBLY
|3||pounds baking apples (Cortland, Northern Spy, Jonagold, Rome, Baldwin) peeled, cored, and sliced|
|Scant 1/2 cup granulated sugar|
|1/2||teaspoon ground cinnamon|
|Pinch of ground nutmeg|
2. Toss well and set aside.
3. Set the oven at 375 degrees.
4. Remove 1 disk of dough from the refrigerator. On a lightly floured counter, roll the dough to a 12-inch round. Lift the dough onto the rolling pin, ease it into the pie pan, and gently press it into the bottom. Fold the rim of pastry under itself around the edges; crimp the border.
5. Mound the apples in the pastry. With your fingers, spread the topping evenly over the apples.
6. Bake the pie for 1 hour or until the fruit is bubbling around the edges. Adapted from Verrill Farm