Joes Stone Crab Amazing Apple Crumb Pie Recipe 455 Recipes

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.

JOE'S STONE CRAB AMAZING APPLE CRUMB PIE RECIPE - (4.5/5)

Steps:

• For the filling: Peel, quarter, and core the apples. And slice them into a large mixing bowl, tossing them with the lemon juice to prevent darkening. In a small bowl, stir together the sugar flour, cinnamon, cloves, nutmeg, and salt. Sprinkle this mixture over the apples and toss to coat. For the topping: In a food processor, or using two knives or your fingers, cut together the flour and butter, leaving the butter in pieces about the size of a nickel. Mix in the brown sugar, then the pecans. Refrigerate the mixture. Scatter the apple mixture into the crust, mounding it in the center. Place in the oven; place a sheet of aluminum foil on the rack below to catch any drips. Bake for 25 minutes. Raise the oven heat to 400°F. Scatter the topping over the apples, covering them completely and pressing gently to adhere. Bake until the topping is nicely browned, 25 to 30 minutes longer. Cool the pie on a wire rack; serve at room temperature or lukewarm.

LIZZY'S CRABAPPLE CRISP

Steps:

• Slice the crab apples with skin on.
• Add sugar and cinnamon to crab apples set aside.
• Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
• Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
• Bake at 375 for 15 minutes then 350 for 40 minutes.
• If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.

CRABBY APPLE CRUMBLE

Steps:

• 1. Mix first four ingredients and pour into crust. Combine the last 3 ingredients and pour on top.
• 2. Bake at 350 degrees for 40-50 minutes
• 3. Top with vanilla ice cream and caramel syrup

CREAMY APPLE CRUMB PIE

Steps:

• Line a 9-in. deep-dish pie plate or cast-iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.

JOE'S STONE CRAB KEY LIME PIE

Steps:

• For the crust:.
• Preheat oven to 350°F.
• Butter a 9-inch pie plate.
• Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
• Add melted butter& sugar and pulse until combined.
• Press mixture into bottom and up sides of pan, forming a neat border around th edges.
• Bake until crust is set and golden, about 8 minutes.
• Set aside on wire rack; leave oven on.
• For the filling:.
• Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
• Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.
• Lower the mixer speed and slowly add lime juice, mixing until just combined.
• Pour mixture into crust and bake for 10 minutes, or until filling has just set.
• Cool on wire rack, then refrigerate.
• Freeze for 15-20 minutes before serving.
• For the topping:.
• Whip the cream and the confectioner's sugar until nearly stiff.
• Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
• Garnish with a slice of key lime if desired.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375°. 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. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.