Apple Pie with Oat Streusel - Bon Appétit
November 2010
adapted from Jeanne Kelley's recipe
***Note – this takes 2 hours and 40 minutes to bake and
cool so plan ahead!
Yield: Makes 8 servings
Filling:
2-3 pounds Pippin apples , or Granny Smith apples, peeled,
cored, cut into scant 1/4-inch-thick slices (about 4-7 apples, depending on the
size) -
1/2 cup sugar
2 Tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter, melted
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Generous pinch of salt
Pie Crust:
1 1/4 cups unbleached all purpose flour
3/4 teaspoons sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into
1/2-inch cubes
1/4 cup frozen non-hydrogenated solid vegetable
shortening, cut into pieces
2 ½ tablespoons
(or more) ice water
1/4 cup old-fashioned oats
Topping:
3/4 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
7 tablespoons chilled unsalted butter, cut into 1/2-inch
cubes
1/2 cup old-fashioned oats
Crust Preparation
Blend flour, sugar, and salt in processor. Add butter and
shortening; using on/off turns, process until mixture resembles coarse meal.
Transfer mixture to large bowl. Add 2 ½
tablespoons ice water; mix with fork until moist crumbs form, adding
more ice water by teaspoonfuls if dry. Gather dough together;. Form piece into
ball; flatten into disk and wrap in plastic. Chill at least 30 minutes. DO
AHEAD: Can be made 3 days ahead. Keep chilled. Let soften slightly before
rolling.
Position rack in center of oven; preheat to 400°F. Place
rimmed baking sheet in bottom of oven to catch spills, or if there isn’t room,
put a piece of tin foil on the bottom rack. Do not put it on the bottom of the
oven because it can melt into the bottom of the oven. (Note- this step is
essential!) Place sheet of parchment
paper on work surface; lightly flour parchment. Place dough disk on parchment;
sprinkle very lightly with flour. Cover with another sheet of parchment; roll
to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover
again with top parchment; roll to 12-inch round, rolling oats into crust.
Remove top parchment. Using bottom parchment as aid, invert crust, oat side
down, into 9-inch diameter glass pie dish. Remove parchment. Press crust gently
into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch
above sides of dish. Crimp edges.
For filling:
Toss all ingredients in large bowl. Let stand while
preparing topping.
For topping:
Blend first 6 ingredients in processor. Add butter; using
on/off turns, blend until moist dough forms (mixture will resemble wet sand).
Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir
filling; transfer to crust, mounding in center. Sprinkle topping evenly over.
Bake pie until topping is golden, about 40 minutes.
Reduce oven temperature to 350°F. Bake until apples are tender when pierced
with small sharp knife, covering pie loosely with foil if topping and crust are
browning too quickly, about 30 minutes longer*. Cool pie on rack until
slightly warm, at least 1 hour. Serve warm or at room temperature. (Adjusted
time from recipe to 30 minutes instead of 1 hour longer.)
No comments:
Post a Comment