What’s that? You haven’t felt the need to invest $10+ on a unitasker? That’s ok. No, thanks.Īdd your pie weights in to the cavity of the pie crust (the pie “shell”), on top of the parchment. Do not use wax paper! The wax will melt into the pie crust. Then, cover the crust with a layer of lightly greased parchment paper. The method is simple: Press the crust into the pan and trim the edges or fancy it up however you want to (crimp it between your thumb and first and second fingers, if you want). This is a thin crust – just enough to support the apples without interfering – so it needs a little extra reinforcement. Without a little bit of the sturdiness that baking provides, the crust may absorb too much moisture from the filling while it is baking and end up a mushy mess, instead of the layer of pie reinforcement that it should be. Second, because pre-baking provides sort of a shield against the moisture of the filling. Pre-baking gives it a head start so that the crust is done when the filling is done Two reasons: First, because once the crust is filled with a thick layer of wet apple filling, it is harder for it to cook through. Then carefully transfer it to the pie plate and pre-bake for 10 minutes. You’ll make the dough in the food processor (let the machines do the work!) and roll it out between two pieces of wax or parchment paper. Plus, a few tablespoons of water to pull it all together. It’s newer to the site, made from a simple combination of almond flour, cassava flour, egg, butter (or shortening), and a pinch of salt.
#DUTCH CRUMB APPLE PIE FREE#
The pie starts with my go-to grain free crust recipe. While it looks pretty standard on the surface, rest assured it is (as always!) totally gluten free, grain free, refined sugar free, and paleo-friendly. Maybe this is self-explanatory, but there are a couple of crucial differences between this and a traditional apple pie. Remove the pie and let it rest on a wire rack for 15 minutes before serving warm with whipped cream or a scoop of vanilla ice cream.Once you’ve waited for it to cool just enough to get to one degree below “sear your tongue so badly you regret it for days”, boy have you earned your slice.Continue baking for an additional 30-40 minutes. Place pie on the middle oven rack and bake for 20 minutes, then place a piece of foil (or a pie shield) to cover the top of the pie.Sprinkle the crumbs over the pie and place the pie dish on a foil-lined cookie sheet.Use a fork, pastry blender or food processor to mix and form small crumbs. Crumb Topping: In another bowl, add the 3/4 cup flour, 1/2 cup sugar, and 1/3 cup butter cut into pieces.Cut 2 tablespoons of butter into little pieces and place on the pie filling. Pour the apple filling into the pie crust.Sprinkle over the apples and stir until the apples are coated in the flour mixture. In a medium bowl, whisk together 1 cup of sugar, 2 tablespoons of flour, cinnamon, nutmeg, and salt.Apple Pie Filling Prepare the apples by peeling and slicing them into bite-size pieces.Place the bottom crust (store-bought or homemade crust) in the pan. Lightly grease a 9-inch pie plate with vegetable oil.
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