Apple Black Sesame Cardamom Crumble Pie Recipes

APPLE CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
• In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

APPLE, BLACK SESAME & CARDAMOM CRUMBLE PIE

Steps:

• In a large mixing bowl, whisk together the flour, salt, and granulated sugar. Add the butter and, using a pastry blender or clean hands, work the butter into the flour mixture until all the butter pieces are pea-size or smaller.
• Drizzle in the water and use a spatula, wooden spoon, or clean hands to mix until a dough ball has formed.
• Shape the dough into a disc 2 in [5 cm] thick, scraping up any lingering pieces from the bowl, and wrap it in plastic wrap. Transfer the disc to the refrigerator to chill for at least 2 hours.
• Once chilled, lightly flour a work surface and roll out the pie dough into an 11 in[28 cm] circle. Transfer the dough to a 9 in [23 cm] pie pan, letting the excess hang over the edges. Roll the excess dough up to where you want your pie crust to end and crimp the dough. Transfer to the freezer and let chill for at least 15 minutes.
• Preheat the oven to 375°F [190°C].
• In a medium mixing bowl, whisk together the flour, brown sugar, sesame seeds, cardamom, and salt until combined. Add the butter and, using clean hands or a pastry blender, work the butter into the dough until all the butter pieces are pea-size or smaller. Drizzle in the tahini and mix until combined (you'll begin to see large crumb pieces coming together, which is exactly what you want). Add the milk and mix until the dough has turned into large crumbs. Cover and place the bowl in the refrigerator to keep the topping mixture cold while you prepare the filling.
• In a large mixing bowl, toss together the apple slices, butter, and lemon juice. In a medium mixing bowl, whisk together the granulated sugar, brown sugar, flour, cornstarch, cinnamon, cardamom, and salt until combined. Add the flour mixture to the apple mixture and toss to coat all the apples.
• Remove the pie crust from the freezer and transfer the apple filling into the pie crust, spreading it in an even layer. Sprinkle the crumb topping over the apples. Brush the edges of the pie crust with the egg wash.
• Loosely cover the pie with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 40 to 50 minutes or until the crumb on top is browned. Remove the pie from the oven and transfer it to a wire rack. Let cool completely before serving.
• Store leftovers wrapped in plastic wrap at room temperature for up to 2 days.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

APPLE CRUMBLE WITH CARDAMOM-VANILLA CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• To make the Apple Filling:
• In a small bowl, toss the apple slices with the lemon zest, lemon juice, sugar, cinnamon, and salt, and set aside.
• To make the Crumble Topping:
• In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform. In a baking dish, melt the butter in the microwave until about half melts, 10 to 15 seconds on high. Pour the butter into the flour mixture and incorporate with a fork. Leaving the excess butter in the baking dish, arrange the apple slices in the dish. Top with the flour-oat mixture. Bake until the apples are cooked through and the topping is golden, about 45 minutes.
• To make the Vanilla-Cardamom Caramel Sauce:
• In a medium-heavy saucepan, mix the water and sugar and bring to a boil over medium-high heat. Allow the mixture to boil, without stirring. Cook's Note: Swirl the pan, if needed. Boil until the sugar mixture is pale golden brown, approximately 7 minutes.
• Remove the pan from the heat, and stirring vigorously add the butter and cream. The mixture will bubble. Add the cardamom seeds and stir to incorporate. Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the cobbler.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

CARDAMOM APPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• Combine all the ingredients for the apple filling into a bowl. Mix and set aside. Make sure the apples are evenly coated in the sugars and spices.
• In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together and set aside.
• Divide filling evenly among 6 ramekins (3.5 inches in diameter and 1.8 inches tall). Top each filling with the crumble.
• Bake for 25-30 minutes until the crumble is golden brown.
• Top with a drizzle of caramel and a scoop of vanilla ice cream and serve!

APPLE CRUMBLE PIE

Steps:

• For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.
• Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.
• For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).
• For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.
• Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.