Monday, October 21, 2013
Apple Crumble Pie
Mom made a bunch of different desserts with the golden delicious apples from our apple tree. We had the desserts for our Thanksgiving dinner.
The apples were peeled, cored, sliced, and then tossed into a bowl with brown sugar, cinnamon, and a bit of salt.
The pie pastry was made with Tenderflake and some unsalted butter. Mom docked the pastry crusts with her long nails. Usually you dock the bottom of the crust to prevent the dough from rising too much.
The seasoned apples were spread into the crust and then topped off with another sheet of pie dough. Then Mom crimped the pie crust, pierced the top of the pie dough to allow the steam to escape, brushed an egg wash on the top.
There was apple crumble as well. The crumble was made with flour, oats, brown sugar, unsalted butter, and a little salt. We kept it simple.
Mom had set aside an apple pie without the pastry top. I don't know why she did it and neither did she. I'm sharing this with you because she had actually made an apple crumble (crumble on the bottom and on top). Then we had leftover crumble in the bowl. Now, I was planning to use the crumble for the sweet potato mash but why not top off the lone pie with the crumble topping?
There were four apple desserts made in total; two were frozen and the other two were baked for consumption after dinner.
The golden delicious held beautifully even after being baked. They were still firm which was nice. The apple crumble pie was devoured within the first two days.
And now to end with some more photos of the desserts.