What looks like an old fashioneddeep dish apple crumble pie, actually uses a new method which treats all 3 components separately to achieve pie perfection.
To my way of thinking, if you’re going to make an apple pie, make it a deep dish apple pie…after all, its all about the apples and more is always better! 😉 One of the tricks I use for deep dish apple pie is to slightly cook the apples in a large saute pan before adding them to a bind baked bottom crust. This technique helps keep the bottom crust from getting too soggy as the filling bakes and also provides a heat start on getting the filling nice and bubbly to ensure it is well baked without burning the crust. Of course, an aluminum foil collar around the perimeter crust always helps to keep the outer crust from getting too dark.
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- 2 ¼ cups flour
- 1 tbsp brown sugar
- ½ tsp salt
- 1/2 cup shortening Very cold and cut in cubes
- 1/2 cup butter Very cold and cut in cubes
- 6 tbsp ice water + 1 tbsp white vinegar mixed
- 1/3 cup butter melted
- 5 lbs apples peeled, cored and cut in large wedges
- 2 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 tbsp corn starch dissolved in a little water
- 1 cup flour
- 1/3 cup brown sugar
- 1/3 cup cold butter
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup rolled oats
Pulse the cold butter & shortening into the flour sugar and salt using a food processor until the shortening & butter is reduced to pea sized pieces.
Remove to a large bowl.
Sprinkle the water & vinegar mixture over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Separate the dough into 2 balls and wrap in plastic. Place in the fridge to chill well. You can freeze one for another time.
Roll out into a 12 inch round and place into a 9 inch deep dish pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork.
Wrap an aluminum foil strip around the outside of the crust and blind bake the pastry using baking weights in parchment paper for about 15 minutes at 375 degrees F. (I reuse dried kidney beans for baking weights all the time) Remove the baking weights and parchment paper.
Add all the ingredients except the cornstarch to a large saute pan.
Saute until the apples are just begging to soften and some of the juice is released,
Add the dissolved corn starch and stir well continuing to cook for one minute or so. Set the apples aside to cool a little before adding them to the blind baked pastry shell.
Rub all the ingredients together with your hands until the butter is fully incorporated into the flour, then sprinkle the crumble mixture over the apples.
Bake at 350 degrees F for about an hour or until the filling is bubbly. You may need to use another strip of aluminium foil over the outer crust if it begins to get too dark during the baking time.
Cool for at least a half hour before cutting and serving. Don't forget the vanilla ice cream!