I haven't had much luck lately....my last two baking adventures have included a donut disaster x 2 (first batch I forgot the sugar (what?), and the second batch I must have doubled the baking powder or something because I created a new baked good - Muffin-nuts, because it was like muffin tops over donut bottoms) and a tasty but not pretty attempt at dutch apple pancakes.
So, I am happy to present this apple crumble pie, representing attempt number two at butter pastry. It browned a little too much on the edges, but still delicious. This pie really shines when served cold.
Deep Dish Apple Crumble Pie
Butter Pastry Crust
1 1/4 cups all purpose flour
1 tbsp sugar
1/2 cup cold unsalted butter, cut into cubes
1/4 cup plus 1 to 2 tbsp cold buttermilk
5 or 6 granny smith apples, peeled and sliced
1/2 cup white sugar
1/2 tsp cinnamon
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 cup white sugar
large pinch of salt
6 tablespoons cold unsalted butter, cut into small chunks
In a medium bowl, combine flour, sugar, and salt. Add cold, cubed butter and, using your
fingers, work the butter into the flour mixture. Create a well in the mixture and pour in the cold buttermilk. Mix together with a fork. Add more buttermilk bit by bit as needed - the mixture should be moist but not wet. Form a ball and refrigerate for at least an hour.
Roll out the pie crust on a well floured surface and place into a 9 inch pie pan. Trim edges and make it all pretty. Refrigerate for another 30-60 minutes. This is a good time to make the filling and topping.
Combine apple slices, sugar, and cinnamon in a bowl and mix until the fruit is covered in the sugar. Once pie crust is cold, pour apples into crust and pat down gently.
Combine flour, oats, sugar, and salt. Add the cold butter chunks and incorporate by hand, breaking down the chunks into smaller bits and pieces. Crumble over top of the apple mixture until nicely covered - don't overdo it or it won't bake properly.
Bake for 20 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for another 35 minutes or until topping is golden brown and pie juices are bubbling around the edges.
Make sure to place a baking sheet underneath the pie to catch the drips!
Let cool for at least 2 hours before serving. Store covered in the fridge.