Holiday Recipes
Apple Crumb Pie
One 10" deep-dish pie, 8-12 servings
Apple Crumb Pie
One 10" deep-dish pie, 8-12 servings
Nutritional information per serving (based on 12 servings): Calories 166 (8% from fat)
carb. 36g
pro. 3g
fat 1g
sat. fat 0g
chol. 36mg
sod. 225mg| calc. 10mg
fiber 2g
carb. 36g
pro. 3g
fat 1g
sat. fat 0g
chol. 36mg
sod. 225mg| calc. 10mg
fiber 2g
Ingredients
Crumb Topping:
- ⅓ cup toasted pecans
- ¾ cup unbleached, all-purpose flour
- ⅓ cup unsalted butter, cold and cut into cubes
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon sea salt
Crust and Filling:
- ½ recipe Sweet Pâte Brisée dough (see Cuisinart.com for recipe)
- 5 large apples (golden delicious, ginger gold, or other similar apples), peeled, cored and halved
- juice of 2 lemons
- 1 teaspoon vanilla paste*
- ½ cup granulated sugar
- 2 tablespoons apricot jam
*Vanilla paste can be found in specialty gourmet stores. If not available substitute pure vanilla extract.
Preparation
- Prepare the Crumb Topping: Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor.
- Add the pecans and pulse to roughly chop.
- Add remaining ingredients and pulse until mixture is well combined – mixture should resemble crumbs. Reserve.
- Preheat oven to 350°F.
- Roll out dough into a 10-inch disc.
- Fit into an ungreased, 9-inch, 1½-quart ceramic pie baker.
- Chill in refrigerator for about 20 minutes.
- Insert the slicing disc, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice the apples.
- In a large bowl, toss the apples, lemon juice, vanilla paste, and sugar together.
- Carefully spread the jam on the bottom of the chilled pie shell.
- Fan the apples in the reserved tart shell in layers.
- Top the pie evenly with the reserved crumb topping and bake for 40 to 50 minutes, or until the top of the pie is a dark golden brown.
