Holiday Recipes
Apple Crumb Pie
One 10" deep-dish pie, 8-12 servings
Apple Crumb Pie
One 10" deep-dish pie, 8-12 servings
Nutritional information per serving (based on 12 servings): Calories 166 (8% from fat)
carb. 36g
pro. 3g
fat 1g
sat. fat 0g
chol. 36mg
sod. 225mg| calc. 10mg
fiber 2g
carb. 36g
pro. 3g
fat 1g
sat. fat 0g
chol. 36mg
sod. 225mg| calc. 10mg
fiber 2g
Ingrédients
- Crumb Topping
- ⅓cup toasted pecans
¾cup unbleached, all-purpose flour
⅓cup unsalted butter, cold and cut into cubes
1¼teaspoons ground cinnamon
¼teaspoon sea salt - Crust and Filling:
- ½recipe Sweet Pâte Brisée dough (see Cuisinart.com for recipe)
5large apples (golden delicious, ginger gold, or other similar apples), peeled, cored and halved
juice of 2 lemons
1teaspoon vanilla paste*
½cup granulated sugar
2tablespoons apricot jam
*Vanilla paste can be found in specialty gourmet stores. If not available substitute pure vanilla extract.
Preparation
- Prepare the Crumb Topping: Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the pecans and pulse to roughly chop. Add remaining ingredients and pulse until mixture is well combined – mixture should resemble crumbs. Reserve.
- Preheat oven to 350°F. Roll out dough into a 10-inch disc. Fit into an ungreased, 9-inch, 1½-quart ceramic pie baker. Chill in refrigerator for about 20 minutes.
- Insert the slicing disc, adjusted to 4mm, into the large work bowl of the Cuisinart® Food Processor and slice the apples. In a large bowl, toss the apples, lemon juice, vanilla paste, and sugar together.
- Carefully spread the jam on the bottom of the chilled pie shell. Fan the apples in the reserved tart shell in layers. Top the pie evenly with the reserved crumb topping and bake for 40 to 50 minutes, or until the top of the pie is a dark golden brown.
