Apple Black Sesame Cardamom Crumble Pie Recipes

APPLE, BLACK SESAME & CARDAMOM CRUMBLE PIE

Steps:

• In a large mixing bowl, whisk together the flour, salt, and granulated sugar. Add the butter and, using a pastry blender or clean hands, work the butter into the flour mixture until all the butter pieces are pea-size or smaller.
• Drizzle in the water and use a spatula, wooden spoon, or clean hands to mix until a dough ball has formed.
• Shape the dough into a disc 2 in [5 cm] thick, scraping up any lingering pieces from the bowl, and wrap it in plastic wrap. Transfer the disc to the refrigerator to chill for at least 2 hours.
• Once chilled, lightly flour a work surface and roll out the pie dough into an 11 in[28 cm] circle. Transfer the dough to a 9 in [23 cm] pie pan, letting the excess hang over the edges. Roll the excess dough up to where you want your pie crust to end and crimp the dough. Transfer to the freezer and let chill for at least 15 minutes.
• Preheat the oven to 375°F [190°C].
• In a medium mixing bowl, whisk together the flour, brown sugar, sesame seeds, cardamom, and salt until combined. Add the butter and, using clean hands or a pastry blender, work the butter into the dough until all the butter pieces are pea-size or smaller. Drizzle in the tahini and mix until combined (you'll begin to see large crumb pieces coming together, which is exactly what you want). Add the milk and mix until the dough has turned into large crumbs. Cover and place the bowl in the refrigerator to keep the topping mixture cold while you prepare the filling.
• In a large mixing bowl, toss together the apple slices, butter, and lemon juice. In a medium mixing bowl, whisk together the granulated sugar, brown sugar, flour, cornstarch, cinnamon, cardamom, and salt until combined. Add the flour mixture to the apple mixture and toss to coat all the apples.
• Remove the pie crust from the freezer and transfer the apple filling into the pie crust, spreading it in an even layer. Sprinkle the crumb topping over the apples. Brush the edges of the pie crust with the egg wash.
• Loosely cover the pie with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 40 to 50 minutes or until the crumb on top is browned. Remove the pie from the oven and transfer it to a wire rack. Let cool completely before serving.
• Store leftovers wrapped in plastic wrap at room temperature for up to 2 days.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

APPLE CRUMBLE PIE

Steps:

• For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.
• Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.
• For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).
• For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.
• Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.