When you bake an apple pie, naturally the apple filling will first puff up and then as it cools, it shrinks. When the apples are cooked, they release their moisture and then shrink. That way you have 1 less dish to clean up!Īpples have a ton of moisture. Then, stir in the streusel ingredients right inside the pot.Melt the butter, then turn off the heat.I've found that when you melt the butter, it produces a crisp crumble topping that partners so well with the juicy apple filling. Sometimes, streusel recipes call for you to cut the butter in the flour and sugar mixture. You can call it whatever you want: dutch apple pie, apple streusel pie, apple crumb pie I just like to call it delicious! It's topped with a crunchy sweet oat streusel that is so straightforward to put together. Though there is a limit for how big to leave your butter pieces, so take care to only leave a few pieces the size of a marble. If you love the look of super flaky dough, that almost looks like puff pastry, leave at least some of your butter chunks the size of a marble. The bigger the butter chunks, the flakier your pie will be.If the kitchen is hot, utilize the freezer or refrigerator through the dough-making process to ensure the butter doesn't turn soft. Especially if your kitchen is hotter than 70 degrees. If you scoop and sweep, your cup of flour will have much more than mine does. If you absolutely refuse to weigh them, I recommend for my recipes (which use a standard 120 grams of flour per cup) that you spoon in the flour into your measuring cup, and sweep away once it's filled. Check out this post on using a kitchen scale if you are new to weighing ingredients. Weigh your ingredients! Always weigh your dry ingredients, especially when it comes to baking.However, in a pinch, if you aren't a pie crust novice, you can make it work. It gives the dough less time to hydrate, and makes it harder to roll out. I never advise making dough the same day you plan to bake it. New to making pie crust? I suggest you take a look at my Ultimate Guide for All Butter Pie Crust. Here are some of the best apples for baking:
Gala and Granny Smith apples are both good choices for apple pie because they don't get mushy after a long bake in the oven, and they have a sweet and tart flavor to them.
Using a combination of apples is helpful because it introduces a few different types of flavors and textures to the pie.
#BUDDY VALASTRO APPLE CRUMB PIE FULL#
The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. The blend of Gala and Granny Smith are perfect in this Apple Crumble Pie! This pie starts off with a flaky pie crust (this one or this one works well), filled with juicy and tart cinnamon apples, topped with a crunchy oatmeal crumble. Now, having found this magical medley, I've never looked back they are not my go-to's. For me, the holy grail is a combination of Gala and Granny Smith. I learned a lot, but most importantly I learned which apples are truly best for apple pie. Things changed when I started personally working with a local farm and I got into the nitty gritty research of apples in general. Looking back now, I realize I was using whatever apple came my way from the farmer's market, or whatever my chef would order for apples and that was a big part of the problem. Despite trying multiple recipes, I just felt the apples were never the right consistency and it lacked that oomph of flavor I was after. Even after I was making pies full-time, I never could make an apple pie I was entirely happy with. Apple Crumble Pie RecipeĬan I let you in on a secret? I failed at making a good apple pie the first few years into my baking career. An absolute classic, this Apple Crumble Pie is filled to the brim with juicy apples laced with cinnamon, inside of a buttery flaky pie crust and baked off with a delicious oat crumble.
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