Evette Rahman's Apple Yum Crumb Pie
2008 APC Crisco National Pie Championship Winning 

Ingredients

Crust

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup Crisco Vegetable Shortening
  • 1/3 cup  very cold unsalted butter, cubed
  • 1 tablespoon oil
  • 1 tablespoon vinegar
  • 1/3 cup heavy cream

Filling

  • 7 cups peeled, cored, and sliced cooking apples
  • 1 1/2 tablespoon salted butter, melted
  • 3/4 cup + 2 tablespoons sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon + 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

Coating

  • egg wash (1 egg mixed with 1 teaspoon water)
  • sugar for sprinking

Topping

  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 1/4 cup very cold unsalted butter, cubed
  • 1 Tablespoon peeled, thinly sliced almonds

Icing

  • 1/4 cup powdered sugar
  • drop of pure vanilla extract
  • 3/4 teaspoon milk

Temperature: 400 ° F

Instructions

Mix first 4 ingredients for crust. Cut in shortening, then butter. Stir together oil, vinegar, and cream in measuring cup. Slowly add to flour. Knead dough slightly. Form into 2 disks. Wrap separately in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. Roll out 1 disk on lightly floured surface and place in deep dish pie plate. Toss apples with melted butter. Combine remaining filling ingredients and mix with apples. Neatly, fill pie plate. Roll our remaining dough and cover filling. Cut off excess dough. With sharp paring knife and spaced evenly, cut out 6 holes measuring approximately 3"x1 1/2" in top of dough, starting from perimeter of pie plate and going up. You should have an alternating pattern of dough then an opening. A small round hole may be put in top of pie for additional ventilation. Crimp pie edges. Build up border with extra dough if necessary. Brush dough with some egg wash and sprinkle with sugar. Place pie in freezer for 15 minutes. Cover apple openings with 3"x1 1/2" cut out pieces of parchment paper. Bake for 20 minutes. Reduce oven to 375 degrees. Bake for another 10 minutes.

Meanwhile, mix first 4 ingredients for topping. Cut in butter until fine crumbs form. Remove pie from oven and remove pieces of parchment paper. Neatly fill each opening with approximately 1 T of crumbs. You may have remaining crumbs that can be frozen for another use. Place several slices of almonds in crumb openings. Return pie to oven and bake for another 25 minutes or until golden brown. Cover pie edges with pie shield or foil, during baking, to prevent excess browning. Cool completely. Mix ingredients for icing and drizzle some lightly over crumb topping. Serves 8.

Visit www.piecouncil.org for more information on American Pie Council (APC)

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