Easiest apple pie

Yield: 4 servings

Measure Ingredient
\N \N One batch Flaky Pie Dough
\N \N Crumb Topping:
⅓ cup Light brown sugar
1 cup All-purpose bleached flour
6 tablespoons Unsalted butter, melted
\N \N Filling:
2½ pounds Firm, tart apples, such as
\N \N Northern Spy, Granny Smith,
\N \N Pippin
\N \N Or Golden Delicious
⅔ cup Sugar, light brown sugar or
\N \N Combination of both
2 tablespoons Flour
1 teaspoon Cinnamon
1 teaspoon Finely grated lemon zest
3 tablespoons Cold unsalted butter

Prepare and chill the dough.

For the topping, combine sugar and flour in a mixing bowl; add butter and stir in evenly. Set mixture aside for 5 minutes, then, using fingertips, break the mixture into ¼ to ½-inch crumbs. Set aside while preparing filling.

To form the pie crust, remove dough form refrigerator and place on flat work surface. Roll dough, still between sheets of plastic, to a 12-inch disk. Peel off top piece of plastic and invert dough to pie pan. Gently press dough into pan and peel off top piece of plastic.

Trim excess dough to within ½-inch of the edge of the pan and turn excess dough under at edge. Flute edge of pie. Chill crust while preparing filling.

Preheat oven to 400 degrees and set a rack in the lowest level. For filling, peel, halve and core apples. Cut apples into ½-inch dice.

Place diced apples in a bowl and add filling ingredients, except butter, tossing well to combine. Place filling in dough-lined pan, mounding it slightly in center. Dot filling with butter and cover with prepared crumb topping.

Bake the pie for 15 minutes on the bottom rack of the oven. Lower the temperature to 350 degrees and move the pie to the middle rack. Bake the pie about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or at room temperature.


All recipes courtesy of Nick Malgieri

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