its his birthday weekend and i rewarded myself by applying for days off from work (haha). and to celebrate even more, i made us a mini apple pie using some left over dough from the last apple pie i made.  since the leftover dough was only enough for the pie base, i mixed up a small batch for crumble topping.

an old friend of mine wanted to have the recipe, so here i it is. (thanks for asking for the recipe, Zam, its a way of me updating this abandoned blog) 😛

i kinda fell in love with Anna Olson’s Double Crust Fruit Pie dough recipe and always been using the same one for all my fruit pie (thanks Anna!).

Please take note that the recipe is for an 8″, top and bottom pie crust, so if you are making something like i did, please just halve the recipe. i understand from my own experiences that rolling and transferring the crust to the pan going to be a bit of a challenge, but you can just roll your dough on top of a plastic sheet (dust with flour). it will be easier for you to transfer the rolled crust, trust me.

INGREDIENTS

Double Crust Fruit Pie Dough

2 ½ cup all-purpose flour

1 Tbsp sugar

1 tsp salt

3 Tbsp vegetable oil

1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)

¼ cup cool water (find the coldest water you have in your fridge)

2 tsp white vinegar or lemon juice

Filling

6 cups peeled and sliced mixed apples (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples – I always just use Granny Smith as I like my pie a little sour.

1 Tbsp fresh lemon juice

½ cup granulated sugar

⅓ cup packed light brown sugar

1 tsp ground cinnamon

¼ tsp ground allspice

¼ tsp ground nutmeg

1 recipe Double Crust Fruit Pie Dough

2 Tbsp rolled oats

2 Tbsp unsalted butter

DIRECTIONS

Double Crust Fruit Pie Dough

1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.

2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

3. The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.

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what i made last two weeks, huge portion for 10 people

Filling

1. Preheat the oven to 400 F.

2. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.

3. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.

4. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Use scissors to snip opening in the top crust to allow steam to escape.

5. Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F. Reduce the oven temperature to 375 F and continue to bake for another 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.

Here is the recipe for the alternative crumble topping

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt (i put a little more as i just love the salty from the topping and the sweetness of the filling)
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with lots of vanilla ice cream. yums!

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my mini crumble apple pie, ready to go into the oven

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the final result, bit of burnt top as we like a little burnt taste. hahaha. We finished this for breakfast this morning (oh my diet)

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