I came across an interesting basic pie crust recipe in my Richard Sax Classic Desserts book that suggests adding orange juice to the pie dough. Never tried it, have always used the ice cold water method. This proves again one should read a book carefully, rather than flipping through too fast and scanning the pages at an incredible speed. Thinking pie crust with orange hints, and yummy cinnamon apple filling topped with brown sugar crumble – is a hit in the making. It was in fact! I loved it.
PS – Swangnee, here is another apple crumble pie recipe to add to your repertoire.
- 1 1/2 cup of unbleached all purpose flour
- 2 tbp of sugar
- pinch of salt
- 1/2 cup unsalted butter (chilled, cut into small cubes)
- 3 tbp of cold orange juice ( I squeezed 1 orange – leave in the fridge so that is cold, when ready to use I add 1 ice cube into the juice, measure out 3 tbp plus a bit more depending on how thirsty the flour is)
- (optional – but for more orange hints) 1 tsp of grated orange peel.
Sift flour and salt into a bowl, add in the sugar, orange peel if using, rub in the butter with your fingers til it resembles coarse breadcrumbs. You need to handle the dough gently, hence using only your fingertips. Add in the orange juice until the dough comes together.
Roll into a ball and wrap with a clingfilm and chill the dough for 1 hour
- 10 granny smith or golden delicious apples, peeled and sliced thinly
- 1 tbp of fresh lemon juice
- 2/3 cup sugar
- 3 tbp of corn starch
- 2 tsp of ground cinnamon
- 1/2 tsp of freshly grated nutmeg
- pinch of ground cloves (optional)
- 5 tbp of cold butter chopped to pieces
- 1/2 cup all purpose flour
- 1/3 cup packed light brown sugar
- 1 tsp of ground cinnamon
Preheat oven to 180 degrees Celsius. with a rack on the lower third .Roll out the pie dough on a lightly floured surface and transfer to a well greased 8-9inch pie dish. Pat the crust nicely onto the pie dish. Trim the edges if necessary. The way I did it was patching some broken spots with excess pastry dough, since I did not manage to roll out the dough too neatly. Oops! Refridgerate the pie base while preparing the filling
Toss the apples with spices, sugar, lemon juice, corn starch in a large bowl. Take out the pie base and pile the apples into the crust, mounding them in the centre.
Streusel topping – in a food processor, combine all till well blended and crumbly. Evenly scatter the streusel over the apples.
Bake the pie on a foil lined baking sheet until the apples are tender and bubbling, about 45-50 minutes.
Cool on a pie rack, serve warm or room temperature with ice cream if you wish.