recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Wednesday, October 24, 2007

cinnamon apple pie with raisins and crumb topping

this recipe is another from the newest issue of Bon Appétit. a good, straight forward apple pie. it was rich and dense from the raisins but the crust, if handle correctly was flaky and buttery and perfect. i don't think i'll make it again since it doesn't compare with the caramel apple pie i make each holiday but its definitley yummy! below is the exact recipe published in the magainze and if you click on the title it will take you directly to the recipe on-line.


1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup (or more) ice water
1 teaspoon apple cider vinegar

1 cup (packed) golden brown sugar
3 tablespoons all purpose flour
2 teaspoons finely grated lemon peel
1 1/4 teaspoons ground cinnamon
2 3/4 pounds G ranny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract

Crumb Topping:
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Lightly sweetened whipped cream or vanilla ice cream

For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.

For filling:
Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

Don't skip that teaspoon of vinegar in the pie dough—it helps make the finished crust tender.

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Blogger jhjohnstone said...

Love your blog! Caramel apple pie is one of my favorites. Have you posted your recipe for it? I searched but couldn't find it. All your recipes are awesome, so I'm sure your apple pie will be too.

11:32 AM

Blogger Valli said...

I love the addition of the raisins in the apple pie. I would never have thought of that.

7:02 PM


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