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Cherry Apple Crumb Pie
Cool: At least2 hrs
Bake: 1 hr 5 mins to 1 hr 10 mins at 350°F
Ingredients
- Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup cold unsalted butter, cut into small pieces
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 4 Northern Spy or Granny Smith apples, peeled, cored and cut into 1/4-inch slices (4 1/2 cups) or about 1 1/2 pounds tart cooking apples
- 2 cups fresh or frozen unsweetened pitted tart red cherries
Directions
1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.
2. For crumb topping:In a medium bowl, stir together the 2/3 cup flour and the 1/2 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Set aside.
3. In a large bowl, stir together the 3/4 cup sugar and 1/3 cup flour; add apples and cherries and toss to coat. Transfer apple-cherry mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat surface on which to add the crumb topping. Sprinkle crumb topping over apple-cherry mixture. To prevent overbrowning, cover edge of pie with foil.
4. Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.
Ingredients
- 1 3/4 cups cake flour or all-purpose flour
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 3 tablespoons shortening
- 5 tablespoons cold water
- 2 tablespoons lightly beaten egg or 1 egg yolk
- 1 teaspoon lemon juice or vinegar
Directions
1. Helens Single-Pie Crust Pastry:In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
2. In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
4. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
5. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust
