Let's kick off September with an apple recipe, shall we? This recipe is a family favorite from my mom's old Betty Crocker Cookbook. Interestingly, it has been omitted from the new Betty Crocker Cookbook, as the one I received as a wedding gift does not have this recipe! I was really surprised to discover this considering how much my family loves this dessert. It's so simple, especially if you use a store bought pie crust, but it looks impressive and tastes just like apple pie, but possibly better!
Apple Crumble Pizza Pie
Makes 8 to 10 servings
Pastry for 8- or 9-inch two-crust pie, store-bought or homemade (see recipe below)
6 to 7 tart apples, peeled and cut into 1/2-inch thick slices
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Crumble topping (see below)
Preheat oven to 450F.
1. Prepare pastry as directed except roll 1 inch larger than 12- or 13-inch pizza pan. Ease into pizza pan and flute edge. (Alternatively, roll the dough into a 13- or 14-inch circle and place on an ungreased baking sheet and flute).
2. Beginning at the ends of the crust and overlapping the slices, cover the crust with apples.
3. Stir together the sugar, cinnamon, and nutmeg. Sprinkle the mixture over the apple slices. Top with Crumble Topping.
4. Bake 30 to 40 minutes or until edge is golden brown and apples are tender. Best served warm and, if desired, topped with vanilla or cinnamon ice cream!
3/4 cup all purpose flour
1/2 cup sugar
1/2 cup firm butter
Mix until crumbly.
Source: The Betty Crocker Cookbook
This is my go-to pie dough recipe:
All-Butter Double-Crust Pie Dough
1/3 cup ice water, plus extra as needed
3 tablespoons sour cream
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for the work surface
1 tablespoon sugar
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes
1. Mix 1/3 cup of the ice water and the sour cream in a small bowl until combined. Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.
2. Pour half of the sour cream mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers, if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse until he dough forms large clumps and no dry flour remains, 3 to 5 pulses.
3. If using for Apple Crumble Pizza Pie, refrigerate dough until it is a consistency suitable for rolling. If using for a pie, divide the dough into 2 even pieces and wrap in plastic wrap, forming into 4-inch disks before refrigerating.