Caramel Apple Pie with Streusel Topping Recipe How to Make It
Step 1. Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball.
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Bake for 30 minutes. Streusel: While the pie bakes, make the streusel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened. Remove the pie from the oven and sprinkle the streusel evenly over the filling.
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Preheat oven to 350. Grease and flour baking sheet. Roll pie dough out on a floured surface. Spread dough onto the baking sheet evenly making sure to bring the dough up onto the sides of the baking sheet slightly. Spoon fruit mixture evenly over dough with a slotted spoon. Sprinkle streusel mixture over top of the fruit.
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For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl.
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For the streusel topping. Mix with fingers until crumbs form. Remove pie from oven. Sprinkle with topping. Return to oven for 15 more minutes or until streusel is golden brown and a knife inserted comes out clean. Let cool slightly.
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Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let the pie cool. Serve warm or at room temperature.
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Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes. For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar.
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As the pie bakes, make the streusel topping. Remove the pie from the oven and scatter the streusel evenly over the filling. Return to the oven and bake for 25 to 30 minutes until the topping is bubbling and golden brown. Serve warm or at room temperature. To make Peach Streusel Slab Pie, you will need the following ingredients:
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Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet. Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well. In a medium-sized bowl, combine the butter, almond meal, flour, and sugar.
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For the Topping: In a separate bowl combine 1 cup oats, 1 cup packed brown sugar and 1/2 cup of flour. Use a pastry cutter or two forks to work in the small pieces of butter until the mixture resembles coarse crumbs. Stir in the 1/2 cup sliced almonds. Sprinkle the mixture over the peaches and bake for 40 to 45 minutes, or until the filling is.
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Filling. In a large bowl, toss peaches with brown sugar, granulated sugar, lemon juice, cornstarch, vanilla, cinnamon and kosher salt until the cornstarch dissolves. Add the blueberries. Top the prepared crust with the fruit mixture. Bake for 25 minutes. Remove the pie from the oven and top with the streusel.
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Directions. Combine all ingredients in a small bowl. Toss the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt, and nutmeg in a large bowl. Lightly butter the bottom and sides of a rimmed 10-by-15-inch baking sheet. On a lightly floured surface, stack the pie crusts one on top of the other.
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Preheat oven to 375F. Slice peaches in half around the pit, twist and open. Discard the pit. Cut peaches halves into ½ inch slices. In a large bowl, stir together sugar, flour, salt and cinnamon. Add the sliced peaches and toss with a spatula until thoroughly coated. Add bourbon, if using and combine well.
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Crust. Cut shortening and butter into small pieces and place in freezer for 45 minutes. Add flour, salt, and sugar to a food processor. Add cold shortening and butter and pulse 5-6 times.
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Using a fork or a pastry cutter, add the cold butter pieces and work into the dry mixture until well incorporated (you want chunks of butter remaining). Add in the sour cream and stir just to combine. Do not break down the flour mixture. Line a half sheet pan (or 9×13" pan) with parchment paper and lightly spray.
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Sour Cream Apple Pie With Streusel Topping Recipe
Arrange the shapes atop the peach filling in a single layer. Using your fingers, crimp the pie crust around the edges. Whisk the egg then brush it over the top and sides of the pie. Sprinkle the top of the crust with sanding sugar (optional). Bake the pie for 28 to 35 minutes or until the crust is golden brown and cooked through.
