(The Best) Apple Crumb Pie (Ever)

As we digress from our Thanksgiving’s Day and emerge from our turkey stuffing comas, there are very few things that sound appetizing the next day. Yes, we can slather mayo on toast and make ridiculous sandwiches filled with cranberry sauce and other leftover options.  But what about that apple pie you made tucked deeply in the fridge?  When does that EVER sound bad?  You didn’t make Apple Pie, you say?  Well you are just in luck!  Here is the best Apple Crumb Pie recipe (not an exaggeration) that graced our tables this year thanks to Ms. Martha Stewart.  Enjoy and make sure to save some for leftovers! You will be craving it!

The process went a little like this…

Recipe below… 

MARTHA’S SOUR CREAM CRUMB

PIE DOUGH
1 2/3 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon sugar
1 stick plus 3 tablespoon cold unsalted butter cut into small pieces
1/4-1/3 cup ice water

CRUMB TOPPING
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 sticks cold unsalted butter cut into small pieces
1 cup walnuts coarsely chopped

FILLING
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
pinch of salt
16 ounces sour cream
2 eggs at room temperature lightly beaten
2 teaspoons pure vanilla extract
6 golden delicious or granny smith apples peeled, cored, and sliced into 1/4 inch wedges (We prefer granny smith)

RECIPE
1. Pie Dough: combine flour, salt, and sugar in a food processor, and pulse to blend. Add butter until pea sized clumps form. with machine running, add water slowly as mixture just starts to come together. Shape the dough into a disc . wrap in plastic wrap and refrigerate until firm, about 45 minutes.
2. Roll out the dough into a 15 inch round on a floured surface. Fit the dough into a 10 inch pie plate. trim the edges as desired. Refrigerate until firm, about one hour.
3. Crumb Topping:whisk together sugars, flour, cinnamon, and salt. Add butter and combine with your hands or pastry cutter. Add walnuts and press filling into large clumps with your hands; refrigerate until ready to use.
4. Preheat oven to 450
5. Filling: Whisk together sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thourally combined. Add apples tossing to coat. Place apple mixture in crust.
6. Place an empty rimmed baking sheet under the pie plate to catch any overflow of the pie. Bake pie for 10 minutes and then reduce the heat to 350 and bake unto the apples turn golden brown, the juice is bubbling, and the crust is golden brown, about 45 minutes.
7. Remove topping from refrigerator and crumble over the hot filling. Bake until topping id browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, about 3 to 4 hours.

Enjoy!

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