APPLE STREUSEL PIE

by

Ingredients :
serves 8

8 tart, firm apples, preferably Gravenstein, or 4 Granny Smith and 4 McIntosh
apples
1 cup/200 g sugar
3 Tbsp unbleached all-purpose flour
¹/2 tsp ground ginger
¹/4 tsp ground cinnamon
¹/4 tsp fine sea salt

All-purpose unbleached flour for rolling out the dough
1 Pie Dough
1 Streusel

Directions :

  1. HOW TO FORM THE FILLING The apple is peeled and cored. Cut into wedges that are about 6 mm/24 in thick. Transfer to a large basin and combine with salt, sugar, flour, ginger, and cinnamon.
  2. Roll out the dough into a circle that is 1/8 inch (3 mm) thick and 13 inches (33 cm) in diameter on a lightly dusted work surface. You want to see flattened butter and shortening flakes in the dough, which you will notice. Fill a 9-in/23-cm pie pan with the dough. Trim the dough so that it extends no more than 1/2 inch (12 mm) over the rim of the pan. Discard the trimmings. Fold the dough down as you work your way around the pan’s edge so that the fold is flush with flute the dough and the pan’s rim. For 15 to 30 minutes, freeze.
  1. Place a rack in the bottom third of the oven and heat to 400 degrees Fahrenheit/200 degrees Celsius/gas 6. To collect the filling drops, line a baking sheet with a rim with parchment paper or aluminum foil.
  2. Pile the apples high within the pie crust, packing them tightly. Don’t be concerned if the mound appears to be high at this point; the apples will reduce in size throughout baking. To thoroughly cover the filling, press handfuls of the streusel onto a flat surface. On the prepared baking sheet, place the pie pan.
  3. 20 minutes in the oven. Lower the oven’s setting to 350°F/180°C/gas. 4. Bake for an additional 114 hours, or until the streusel and crust are golden and the mixture is softly bubbling in the center. Cover the pie with aluminum foil if the streusel or crust browns too much before the filling begins to bubble. It will take a few hours for the pie to cool entirely after being moved to a wire cooling rack. Serve after cutting into wedges. (The pie may be wrapped in plastic and kept in the fridge for up to a day.)

Leave a Comment