Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple-Cherry Crumb Pie
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- Level: Intermediate
- Total: 4 hr (plus cooling)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 578
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 8 g
- Sugar
- 38 g
- Protein
- 8 g
- Cholesterol
- 53 mg
- Sodium
- 422 mg
Apple pie is a true classic for the Thanksgiving table, with tender and juicy apples and touches of warming spice. This version is jazzed up a bit but still reminds you of the comforting apple pie everyone knows and adores. The added touches to this pie are dried tart cherries, almond flour for tender and extra nutty crust, and candied orange peel for a pop of citrus. The citrus with the dried cherries has a pronounced similarity to mincemeat pie, which is a combination of dried fruits mixed with shredded apples. Instead of a double crust, this pie is topped with an almond crumb topping to provide crunch and extra nutty flavor.
- Level: Intermediate
- Total: 4 hr (plus cooling)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 578
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 8 g
- Sugar
- 38 g
- Protein
- 8 g
- Cholesterol
- 53 mg
- Sodium
- 422 mg
Ingredients
For the Crust:
For the Topping:
For the Filling:
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Directions
- Make the crust: Stir together both flours, the granulated sugar and salt in a large bowl. Add the butter, tossing to coat, then smash with your fingers. Combine the vinegar and 4 tablespoons ice water in a liquid measuring cup, then drizzle into the flour mixture, stirring with a fork until a dough forms. Gather the big clumps of dough to one side; stir 1/2 teaspoon ice water into any dry bits. Pour the dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle; cut the dough into 4 quadrants, stack them, then press until about 3/4 inch thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough on a floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Tuck the overhanging dough under itself and crimp with a fork. Refrigerate until firm, about 1 hour.
- Make the topping: Mix together both flours, the almonds, brown sugar, salt and cinnamon in a medium bowl. Stir in the melted butter until a dough forms. Break up into 1/2-inch crumbs on a parchment-lined baking sheet; refrigerate at least 1 hour.
- Make the filling: Put a foil-lined baking sheet on the lowest oven rack; preheat to 400 degrees F. Peel and thinly slice the apples. Combine the apples, melted butter, both sugars, the flour, vinegar, cinnamon and salt in a large bowl. Toss in the dried cherries and orange peel. Spoon into the pie crust, then sprinkle with the crumb topping, patting it on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350 degrees F and bake until the apples are tender when pierced, 60 to 80 more minutes. (Tent loosely with foil if the topping darkens too quickly.) Transfer to a rack to cool completely, at least 4 hours.
