Apple Crumb Pie

baking Apple crumb pie By Jessie Sheehan slices, as opposed to chunks, allowing [email protected] you to pack more apples in the pie, and making for the prettiest of slices. A double-crusted apple pie is one of In addition, be sure to combine the life’s great pleasures, no doubt. But if crumb ingredients with your fingers you are fond of crumb-topped muf- until there are no more sandy bits in fins or coffee cakes or fruit crisps, a the bowl. This should be easy, but if crumb-topped apple pie might just for some reason sandiness persists, add become your new favorite thing. It a tablespoon more of butter. Be sure has mine. to tent the pie with foil about halfway I love the buttery, sugar-y crunch through the baking time, to avoid the crumb adds to the softened apples. burning the crumb, and try to let the I love the pie’s handsome good-looks pie rest for at least two hours, or so, and the speed with which the whole post-bake, so the filling really sets. thing comes together (perhaps it is And a final plug for this pie: it Egg wash into one large clump. Place in the psychological, but only rolling out is likely you have each and every Egg refrigerator while preparing the filling. one, bottom pie crust, as opposed ingredient already in your pantry, and Pinch of salt To make the filling, place the sugar, to a top and bottom, seems like a if not, can find everything you need cinnamon, salt, and arrowroot powder huge win). For me, this dessert is the at the corner store. Thus, there really Instructions: in a large bowl and whisk to combine. perfect combo of everything I love should be nothing standing between To make the crust, combine the flour, Peel and core the apples and slice in a crisp or cobbler, coupled with you and pie, save for a couple of sugar, baking powder, and salt in the them quite thin, about 1/4 inch thick. everything I love in a pie. hours. bowl of a food processor fitted with Place them in the large bowl, tossing Moreover, in this particular apple the metal blade and process briefly to them in the sugar mixture to cover. crumb pie that I am sharing with Cream cheese crust combine. Add the cream cheese and To make the egg wash, combine the you here, much thought has gone 1 1/4 cups all-purpose flour butter, and pulse until the butter and egg and the salt in a small bowl, and into the filling and topping, in the 1 tbsp granulated sugar cream cheese are broken up, but are brush along the crimped edge of the hopes of offering you up something 1/4 tsp baking powder still in small chunks. crust. truly special (the crust is an oldie, but 1/2 tsp salt Add the vinegar and ice water, puls- Pile the apples in the crust and goodie, and needed no tweaking). 4 oz. cream cheese, chilled, cubed ing the machine as you do. Once a bit cover in the crumb, pressing it down Now, by no means does this imply 1/2 cup unsalted butter, chilled, of dough can be pinched together be- lightly to adhere. Leave a bit of the that “much thought” does not go into cubed tween two fingers and hold its shape, filling exposed at the top of the pie, so all of the recipes I write, but this one 1 tbsp apple cider vinegar, chilled dump it into a medium bowl and, that you can see it when it is bubbling caused a little heartache before I got 1 tbsp ice water using your hands, bring the dough and ready to be pulled from the oven. it just right. And by “heartache,” I 1-2 tbsp room temp cream cheese for together into a disk. Wrap in plastic Place on a parchment-lined cookie mean I baked it for the first time for spreading on the crust wrap and refrigerate for at least two sheet, and bake for about one hour Thanksgiving, and I think it is fair to hours or up to three days. and fifteen minutes, or until the filling say, that it bordered on mediocre (and Crumb topping Remove the disk from the refrigera- bubbles in the center, or the internal “bordered” might be an understate- 1 cup all-purpose flour tor, lightly flour a work surface, and temp of the pie registers 195 degrees. ment). 3/4 cup dark brown sugar roll it into a 10- or 11-inch circle. Rotate the pie at the halfway point The crumb was sandy and not Rounded 1/4 tsp table salt Place it in a 9-inch pie plate, crimp and tent with foil. very sweet and the apples mushy and 1/2 tsp baking powder the edges and spread a tablespoon or Let rest until it reaches room tasteless. Needless to say there was a 1/2 cup unsalted butter, cold, diced two of the room temp cream cheese temperature, about three hours, if lot leftover. But now, a few pies later into small pieces over the bottom of the crust. This you are feeling patient. If not, at least (and wiser), I promise: this pie does Turbinado sugar for sprinkling will protect the pie from developing a two hours. Serve slices with vanilla not disappoint. The filling is perfectly soggy bottom while it bakes. Transfer ice cream. The pie will keep lightly sweet and perfectly toothsome, and Apple filling to the freezer for one hour. covered in plastic wrap on the counter the crumb is crunchy, sweet and but- 2/3 cup granulated sugar Preheat the oven to 400-degrees. for up to three days. • tery and as far away from “sandy” as is 1/2 tsp freshly ground cinnamon To make the crumb topping, com- possible. Pinch of table salt bine all of the topping ingredients in a Jessie is a baker and cookbook author; you 4 tsp arrowroot powder, or cornstarch medium bowl and using your fingers, can learn more about her through her website Now, a couple of notes: my new jessiesheehanbakes.com. thing – and I hope it will be yours, 2 pounds Granny Smith apples, about rub the butter into the dry ingredients too – is cutting one’s apples into thin four large ones until you are able to form the mixture MAIN STREET MAGAZINE 15.

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