Armed Polite Society
Main Forums => The Roundtable => Topic started by: erik the bold on November 21, 2006, 11:24:43 AM
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Going to the relatives for Thanksgiving. Was told I have to bring the apple pie.
I've got some really good homemade pie filling and a graham cracker crust, but need a recipe for the crumbly topping.
Any of you chefs have a good suggestion ?
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1/2 cup sugar
1/2 cup flour
1/2 cup (1 stick) butter (cold).
Put it all in a bowl, and use a metal spatula to cut the butter up in the mix. Keep just chopping the butter up until it's in pieces no bigger than a jellybean. It'll end up coated in the sugar/flour mixture.
Pour this over the top of the pie right before you bake.
Done.
-BP
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GRAHAM CRACKER CRUST!!!!
Listen to Betty Crocker
1 Tsp soft butter (NOT MARGERINE)
1/3 cup good shortening
1 cup of flour
2 to 3 Tsp water
Dash of salt
mix by hand together with 2 knives or a crust cutter
makes 1 crust,
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I'm going to have to concur with Brian Williams here; a graham-cracker crust is only appropriate for cream- and chocolate-based pies. They are an abomination upon the face of the Apple-Pie Eating World.
-BP
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grahm on an apple pie
ewwwwww
for the love of pie man go to the store and pie a frozen pie shell
as for the topping I dont really have a recipie cause I eyeball it (im a bad little baker I hate to measure lol)
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Brian Williams has it, with the following caveats:
Use cold water. The colder the better.
Once it's mixed, handle it as little as possible. the more you roll/knead/mess with it, the tougher it'll get.
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yes use cold water, and definately mix it just enough to combine the mix, then roll out on a flour covered board, with a good rolling pin.
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when you are done mixing the water in it should look fiarly dry.
Pick a lump up in hand and squeeze it. If its just enough to form a ball (even a crumbly one) you have enough water. Wrap it in some parchment of a ziplock bag and toss it in the fridge to absobe the water and you will be good to go.
Ever made a pie and the crust shrank up? To much water was the reason.
Frozen pie shells these days are very good and if you dont want to muck with pie dough I highly reccomend them.