New England Apple Crisp Pie

By GuidingVegan

Ingredients

• assembly:
• for the pate brise'e
• 1 1 1 cup AP flour
• 1 1 1 sticks (1/2 cup) butter; i used earth balance
• 1 1 1 tablespoon pure maple syrup
• 1/2 1/2 1/2 teaspoon salt
• 4 4 4 tablespoons ice water; more or less if needed
• measure flour and place in a medium bowl
• add salt & sugar; stir
• 8 to stick in half, then in 8 equal pieces. add pieces tossing to coat with flour
• 2 a pastry blender or 2 knives cut butter into flour until pea size clumps for
• when the right consistency has been achieved turn the dough out onto a lightly floured surface
• form into a disc by tightly wrapping in plastic wrap and flatten as you wrap
• 1 in fridge for at least 1 hour
• for the filling:
• 6- 8 6- 8 7 apples: peeled, cored & thinly sliced - this comes in super handy! approximately 7 cups
• 2 2 to tablespoons lemon juice to prevent browning
• 2 2 2 teaspoons cinnamon
• 1 1 1 teaspoon freshly grated nutmeg
• 1 1 1 teaspoon allspice
• 1/4 1/4 1/4 cup granulated sugar
• 1 1 1 teaspoon cornstarch or flour
• assembly:
• to & core apples , add sliced apples to a large bowl tossing with a bit of lemon juice after each apple is added
• combine remaining ingredients, toss well
• for the topping:
• 1/4 1/4 1/4 all purpose flour
• 1/4 1/4 1/4 whole wheat flour
• 1/2 1/2 1/2 packed brown sugar
• 1/2 1/2 1/2 cup rolled oats
• 1 1 1 teaspoon cinnamon
• 6 6 6 tablespoons cold butter - cut into pieces
• 1 1 1 tablespoon pure maple syrup
• assembly:
• in a large bowl combine flours through cinnamon until well mixed
• cut butter into mixture until bean size clumps form
• reserve maple syrup until assembly of final pie

Details

Servings 8
Adapted from sundaymorningbananapancakes.blogspot.com

Preparation

Step 1

Pre-heat oven to 425 degrees
roll out your pie dough to fit your pie pan leaving approximately a 1-inch overhang
place your rolled out crust into your buttered pie dish
with kitchen shears or sharp scissors - trim edges to about a 1/2 inch overhang (this does not have to be perfect, if this is your first pie dough experience, don't stress just do your best)
working quickly, crimp edges of pie dough
layer the filling by hand versus dumping the apples into the crust - this allows you utilize more apples and also prevents the apples from shrinking so much during baking that you have a 1/2 inch gap between the crust & filling
sprinkle the topping onto the pie - your will be creating a pretty thick layer
drizzle maple syrup over the top of the pie
transfer pie plate onto a rimmed baking sheet to catch any spills - cover outer pie crust with tin foil or a pie crust shield
bake for 15 minutes at 425 degrees
reduce oven temperature to 350 and bake another 45 minutes
check for doneness of the bottom crust at about 30 minutes in - if it is looking good remove crust shield and continue baking for another 15 minutes until edges are golden brown. If not bake for the full 45 minutes and remove shield- continuing baking for another 15 minutes or so
remove from oven and allow to cool for 30 minutes prior to serving