Muscovado Apple Crisp Pie
 
Cook time
Total time
 
Pie Crust recipe from The Four and Twenty Black Birds Pie Book
Author:
Serves: 8
Ingredients
Pie Crust
  • 1¼ cups unbleached all-purpose flour
  • ½ tsp kosher salt
  • 1½ tsp granulated sugar
  • 1 stick (1/4 pound) cold unsalted butter, cut into ½-inch pieces
  • ½ cup cold water
  • 2 tablespoons cider vinegar
  • ½ cup ice
Muscovado Topping:
  • 1 cup unbleached flour
  • 1 cup muscovado sugar (packed)
  • ½ tsp salt
  • 1 stick butter, diced
  • ¾ cup rolled oats (not instant)
Apple Filling:
  • 6 large apples (your choice of any baking variety) I used Jonagold and Rome Beauty. Peeled, cored and cut into ¼ inch slices.
  • ¼ cup sugar
  • 2 tbsp lemon juice
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • ¼ tsp salt
  • 1 vanilla bean scraped
Instructions
Pie Crust:
  1. In a food processor combine flour, salt and sugar. Pulse to combine. Add butter and pulse till butter is pea size. In a large measuring cup or small bowl combine water, vinegar and ice. Add 2 tablespoons of ice water mixture to the food processor and pulse. Add one or more tablespoon of ice water at a time till the mixture becomes a ball with some dry bits remaining.
  2. Shape the dough into a round disc, cover with plastic wrap and refrigerate for at least one hour or more.
Muscovado Topping:
  1. Combine flour, sugar, salt. Stir to combine. Work in butter with a fork or pastry cutter. This will take a few minutes. Once the butter is pea size, stir in oats. You can use a a food processor here. Just pulse until the butter is pea size, transfer to a bowl and then stir in oats. Refrigerate until ready to use.
Apple Filling:
  1. In a large bowl combine apples, sugar, lemon juice, cinnamon, nutmeg, salt and vanilla bean seeds. Toss to combine.
To Assemble:
  1. Preheat oven to 375°F
  2. Roll out dough and transfer to a pie plate. Crimp edges with your fingers.
  3. Add the apples to the pie plate. It's okay to pile high because the apples will cook down.
  4. Crumble the topping on top of the apples.
  5. Bake for one hour, it should be golden brown and bubbling.
Recipe by Cooks and Kid at https://cooksandkid.com/muscovado-apple-crisp-pie/