Tart of the Month - Apple Pie

For Thanksgiving this year I was in charge of making apple pie. I know this is not technically a tart, but I prefer apple pie with crumble topping, rather than a double-crust pie, so it's very close to a tart.

I used The Food Lab's easy pie dough recipe to make the dough ahead of time and kept it in the fridge for a few days, then assembled and baked the pies the day of our dinner.

The dough is very easy to make in the food processor. I've been afraid to attempt pie crust in the past but I'm finding it pretty simple these days.  As long as you keep things very cold it isn't scary at all!

Here's what you need for two apple pies with crumble topping:

8 pounds golden delicious apples, peeled and sliced

24 cups (5.5 liters) boiling water

1 cup granulated sugar

1 teaspoon cinnamon

1/4 cup cornstarch

2 bottom pie crusts from this recipe, or your favourite pastry recipe (or store-bought)

Crumble topping:

1 1/2 cup rolled oats
1/2 cup flour
1 cup packed brown sugar
1/4 teaspoon cinnamon
Pinch of salt
1 cup (two sticks) unsalted butter at room temperature

Peel and slice the apples and place them in a large pot.  

Pour boiling water over the apples. Cover and set aside for 10 minutes.  

Par-cooking the apples this way actually helps them hold their shape in the pie.  This is another tip from The Food Lab on Serious Eats.  

Preheat the oven to 450 degrees and place a foil-lined baking sheet on the bottom rack.

Roll out the refrigerated pie crust into a 12-inch round and place in a 9-inch pie dish.  Repeat with the second crust.  

Drain the apples in a colander, shaking until completely dry.

Gently mix the apples with the sugar, cinnamon and cornstarch.

Place half the apples in each bottom pie crust. 

Cut the overhanging dough and press the edges of the crust against the edge of the pie dish with a fork.

Make the crumble by combining the oats, flour, brown sugar, cinnamon and butter together with your fingers until it resembles coarse crumbs.

Sprinkle the crumble over each pie, covering all the apples.

Bake the pies on the pre-heated baking sheet in the oven for 20 minutes at 450 degrees.  Then reduce the heat to 325 and bake another 2 minutes until the crust and crumble are golden brown. 

Let the pie cool for about an hour before serving.  If you make it earlier in the day, you can reheat it in a low (300 degree) oven before serving.  

This was my first attempt at apple pie and I think it turned out great!  Enjoy!