Wednesday, December 5, 2012

BEST APPLE PIE EVER...APPLE Peach Crumble PIE!


Really, it all makes sense...

Apples ...GOOD

Peaches ...GOOD

The Crumble in a Apple or Peach Crisp ...GOOD

Extra Sugar, Extra Butter and Pecans ...EXTRA GOOD!

I also made it as one of those mile high pies that are so popular now.  And topped it with a patchwork pie shell/crust for a very dramatic look!

But I didn't need to, 'cause it is the WORLD's BEST TASTING APPLE PIE (if I do say so myself)!


And since we are in the midst of a record setting warm December day, I needed a couple of scoops of peach ice cream to go with it.

Are you drooling yet???  Well, Here's what I did...

First, make the crust.  As always, I prefer the classic......

My Mother-in-Law's Lard Crust Recipe

Ingredients

Makes 2 pie crust, or one to freeze for later and one to cut into 6 tart size
3 Cups AP Flour
1 Cup Lard (COLD from Refrigerator)
1 Pinch Salt
1/4 Cup Water
1 Large Egg
1 tsp White Vinegar

Cooking Directions

  1. Mix Flour, Lard and Salt until crumbly
  2. Add water, egg and vinegar and mix until just combined. DO NOT OVER MIX as this will make the crust dense and tough, not flaky.
  3. Divide into two equal parts, refrigerate for an hour, roll out and use as you will!!!
And now the Pie filling recipe...

As you can see from the photos, I was able to preserve some fresh Missouri peaches back in September.  But fresh peaches if you can find em and canned would work just fine.

OK, For the filling, Here's what I did...


BEST Apple Peach Crumble Pie Filling Recipe


Ingredients
  • For the Crumble...
  • 1 Cup Brown Sugar
  • 3/4 Cup Flour
  • 1 tsp Cinnamon
  • 1/2 cup Chopped Pecans
  • 1 Stick Butter, COLD, cut into 1/2 inch cubes
Cooking Directions
  1. Place all the topping ingredients into food processor and process until butter has been cut into the mixture.
Once that is processed into crumble, refrigerate while you prepare the Apples and peaches...


BEST Apple Peach Crumble Pie

Ingredients
  • 5-6 Medium Granny Smith Apples, Peeled, Cored and sliced thin
  • 1/4 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 Medium Lemon (zest and juice)
  • 3-4 Medium Peaches, sliced
  • 2 Cups of the refrigerated crumble filling
  • 1 Medium Egg and a tsp of water, whisked together for an egg wash
Cooking Directions
  1. Preheat oven to 450 degrees.
  2. Combine everything except the peaches and crumble into a large bowl and mix until the apples start to sweat and juices form.
  3. And now form the pie... Roll out the 1st half of the "My Mother-in-Law's Lard Crust recipe" onto a prepared 9 inch Pie Pan.
  4. Add 1/5 cup of the crumble to the bottom of the pie
  5. Add 1/2 the Apples to the bottom. Move them to fill as much as poxxible, leaving very little air pockets (If you are doing a "mile High" look, as the pie cooks, the filling softens and sinks. If you have lots of spaces between apple slices, there will be a gap between the filling and the top of the crust).
  6. Add another 1/5th of the crumbles on top of the apples
  7. Add the peaches on top of the crumble
  8. Add another layer of crumble on top of the peaches
  9. Add 1/4 of the apples on top of the crumbles
  10. Add another layer of the crumbles.
  11. Add more apples in smaller layers to get taller and taller.
  12. Top with the final bit of crumble.
  13. Top with a pie crust. seal the edges as best you can to prevent liquid leaking out. Cut slits in the top, or make a patchwork top, leaving a few tiny spaces and a large center hole to allow steam to escape as the pie cooks.
  14. Brush the whisked egg over the top crust, being sure to brush the edges so that they seal.
  15. Bake at the high temperature for 20 minutes.
  16. Reduce temperature to 325 and bake for 1 hour. Watch the top and make sure it does not get too dark. If need be, cover with aluminum foil.
  17. Allow to cool completely (at least a few hours) before cutting.
  18. I like mine served warmed up for 1 minute in a microwave and topped with a scoop of peach ice cream!
  19. ENJOY!

OK, don't be intimidated by the fancy presentation and not really, but sounding complicated filling system.

Let me help...

Here's a photo essay...












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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
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2 comments:

  1. WOW! so pretty, My step son is going to love this! Thank you for the recipe.

    Garrett @TheGrowingPatch
    http://www.growingpatch.com

    ReplyDelete
  2. Seeing this post, I could only imagine you fiddling with and cursing at those apples as you experimented with stacking (and them falling over).

    ReplyDelete

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