Thursday, February 9, 2017
Crunchy Pecan Apple Pie
Crunchy Pecan Apple Pie Makes (2) 9" Crusts 1 1.2 cups all purpose flour 3/4 teaspoon salt 3/4 cup butter 4-5 tablespoons cold water Filling 6 or 8 large Honey Crisp or Granny Smith apples, peeled, cored and thinly sliced 1/2 cup brown sugar 2 Tablespoons all purpose flour 1 teaspoon ground cinnamon Crumble 1/2 cup crushed pecans 1/2 cup ground almonds 1/4 cup butter 1/4 cup brown sugar Topping Vanilla ice cream Measure the flour into a mixing bowl and mix in the salt, add in the butter. With a pastry blender or two knives, cut in until you have it the consistency of coarse meal. One spoonful at a time, sprinkle with the cold water. Mix lightly with a fork until the dough clings together and cleans easily from the bowl. Separate into two evenly sized flattened balls and chill until you are ready to use. Use a lightly floured surface or a pastry cloth and lightly floured rolling pin. Roll each of the flattened balls. If you only require one for the recipe, then just do one and you can freeze ( in freezer bag or plastic wrap) the other until you need it. If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust. Roll out the crust so it is about 1" larger than the plate you are putting it in. Roll the pastry over your rolling pin and transfer it to the pie plate. Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry. Preheat oven to 375. Prepare your top crumble by crushing the nuts with a food processor. Leave some bigger chunks too. Mix in the brown sugar and butter, and blend well. In a large bowl, toss the apple slices with the brown sugar, flour and cinnamon. Add the apple mixture to the unbaked crust. Place on the middle rack of oven. Bake for 20 minutes, and then open the oven, take out your pie and evenly sprinkle on the crumble. Bake for another 25 minutes, until the crust is golden and the juices are bubbling. Serve warm with vanilla ice cream.