Bake the pie at 400 degrees F for 20 minutes. Break apart the chilled crumb dough into small pieces and scatter over the top of the pie. Pack apple mixture into the chilled crust.
For the topping, put the flour in a large mixing bowl. In another bowl combine the apple slices, granulated sugar, and cinnamon mix gently to coat apple slices. Set the caramelised apples aside to cool while you make the topping. For the filling 450g/1lb apples, peeled, cored and cut into 1cm/in pieces (see recipe tip) 50g/2oz brown sugar 1 tbsp plain flour 1 pinch ground cinnamon. Scoop the cooled apple filling into the chilled crust. In a large bowl combine the flour, brown sugar, salt, and butter blend with your fingers or a pastry blender until crumbly.Refrigerate until dough is firm enough to crumble, at least 30 minutes. Mix all topping ingredients in a small bowl with a fork or your hands (you can also use a handheld mixer, but it’s not necessary.This pre-cooking method ensures that they’ll be nice and tender in the pie without overbaking the crust or topping. Transfer to a 1. Place all the filling ingredients in a large (4 quart) pot over medium low heat and cook, stirring frequently, until the natural juices release from the apples and they cook down by about 1/3. Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine.Roll out the flaky crust and place it in the pie dish. Combine apples in a large bowl with lemon juice, granulated sugar, brown sugar, cinnamon, and flour.
0 kommentar(er)
