better homes and gardens crumb top apple pie

It’s a combination that I genuinely prefer to a thick slice of classic apple pie and I just love that this pie is equally at home served at a holiday feast or a casual affair. The crumble adds flavor, but its main job here is to back up the apple filling with a little crunch, and it does it well. In every bite, you get some flaky crust, a respectable – but not overwhelming – taste of soft apple, and a buttery crumb topping that’s slightly crisp and sweet. The ratio of crust to apple to crumble is just about perfect. The former option gives you a crust that holds together a bit better, but the latter option works well if you have dough that’s fairly soft and will mesh back together.īut enough about technique. Or, you can cut each round in half, arrange the four pieces into a patchwork kind of rectangle with the curved edges pointed inward, and roll it out to the desired size.

In a large saucepan, heat oil until it reaches 180☌ on a thermometer. Transfer to a baking tray lined with baking paper. You can stack the rounds on top of each other and roll them out as best you can into a rectangle, trimming it into shape as needed. Coat chicken in flour, then egg wash and finally with crumb mix patting crumbs onto chicken to ensure even coverage. If you’re starting with two refrigerated rounds, there are a couple of ways to go about forming the crust. Dutch apple pie recipes can have a few different variations some use a deep-dish pie plate, and others are topped with a lattice-style crust.

Since the filling is shallower but the surface area greater, slab pies generally take the same amount of filling as a classic 9-inch pie but they do take two 9-inch pie crusts. This apple crumb version is utterly delicious, with tender spiced apples and a buttery streusel topping that’ll make even your crankiest aunt happy. It has seemingly endless slices and a narrower filling to crust ratio and it’s a great way to serve a crowd. If you haven’t had “slab pie” before, it’s basically just pie that’s made in a sheet pan instead of a pie plate, so it’s a big ol’ rectangle instead of a round. 1/3 to 1/2 cup sugar 1/4 cup Gold Medal all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 8 cups thinly sliced. When you’re making an apple pie, you always want to be totally sure you have enough to go around, and a slab pie makes that a certainty.

Better homes and gardens crumb top apple pie