Apple Pie Crisp (perfect pie crust)

Here in the South there is so much to celebrate in the Fall.  The Foliage is beautiful, the seasonal crops are bountiful and comfort foods like roast chicken, crock pot beef stew and chili become weekday meals as soon as the weather starts to cool.  But it's really the baking that has me front and center (surprise surprise)!  There is something magical about apples and cinnamon baking together and the sweet, spicy scent wafting through the air and warming your heart.  The versatility of apples (think apple butter, crisps, cobblers, breads and cake) makes them an easy go to fruit for Fall baking and the results are simply amazing.  In this post you will learn the secrets of making flaky pie crust.  Once you master it, you can experiement with lots of recipes and successfuly bake a flaky pie crust each time.  Today I decided since I LOVE apple crisp and apple pie, that I would combine the two for one scrumptious dessert.  It's really the best of both worlds.  You have the flaky pie crust at the bottom and the buttery, sweet, crumbly crisp on top.  I'm in Pie heaven and can't wait to create more amazing, mouth watering pies. Thinking pecan, pumpkin and cherry...oh my!

First, let's talk pie crust.  In order to have a flaky pie crust you'll need two things.  Ice cold water (yes, really put ice cubes in it) and Crisco.   Some people use butter and Crisco and some even use just butter.  For a single pie crust you don't want a rich buttery crust since your sweet filling will be your main bite.  But when baking a double crust when you will have crust at the bottom and covering the top, you will want a buttery pie crust that is full of buttery flavor that's tender and flaky at the same time.

Using a pastry blender, cut in the cold shortening until mixture is crumbly.  The idea here is not to over-mix but to combine. You want lumps and for each piece of shortening to be coated with flour.  The lumps will provide air pockets while baking giving you a more flaky crust.  

Keeping the water and Crisco cold helps prevent over-mixing

Drizzle a tablespoon of cold water (about 5-6 tablespoons) until you can form a ball.  

Squeeze the dough to test and if your dough sticks together and  can create a ball, then your dough is ready for rolling. 

Roll out on a lightly floured surface to about a 12 inch circle or whatever you think will fit your pie plate. Keep it thin.  Place carefully in pie plate and crimp the edges.

In a separate bowl mix together brown sugar, flour and oats.  Cut in butter with pastry blender (same method as pie crust)

Now for the filling and star of the show.  Cut 6 cups of cooking apples ( I used Granny smith) and toss with salt, flour,nutmeg, cinnamon, sugar and allspice.  Place inside of prepared pie crust and sprinkle with topping.

She's ready to pop  in the oven and bake until golden brown

Ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup cold shortening

5-6 tablespoons ice cold water

1 cup brown sugar

1/2 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter

1/2 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoon salt

6 thinly sliced cooking apple ( I used Granny Smith but you can refer to the chart below for the best cooking apples)

Directions:

1. For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
2. For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.
3. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
4. In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
5. To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings