Pie Dough

Ingredients:

Preparation:

Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Add remaining butter and pulse until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water) and pulse again. Add ice water a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Start kneading dough till it comes together but do not over mix it or dough will become tough. Sprinkle with a little flour, wrap in plastic wrap, and refrigerate for one hour or up to 2 days.

Remove dough from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Trim off all extra dough from edges. Place dough in freezer to let cool for 30 min. This will help the dough from sliding down the edges when par baking.

Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper. Fill at least two-thirds full with dry beans. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt, bake until the crust is golden. Cool completely before filling.

Preparation:

In the bowl of an electric mixer fitted with the paddle attachment, add butter and almond paste. Mix to combine. Add sugar and mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue mixing until well combined.

Preheat your oven to 350°F. After pie shell has cooled place frangipane in and smooth out to even layer. Bake until the top is light golden and springs back when lightly pressed, 25 to 30 minutes. Cool before next step.

Preparation:

Melt butter in pot. Add light brown sugar, spices and salt. Mix together then add the diced apples. Cook apples until tender. Mix together sugar and cornstarch and make into slurry with a small amount of water. Add to apples and cook until thickened. Remove from heat and cool. Place on top of the frangipane pie shell. Then cover the top of the pie with the crumble topping (recipe below). Bake for another 10 minutes at 350°F.

Preparation:

Preheat oven to 350°F. Mix all dry ingredients in an electric mixer until combined. Gradually add butter until crumble starts to come together and looks like small pea sized pieces. Place onto sheet pan lined with parchment paper. Bake until golden brown.

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