I have an abundance of apples
sitting in storage over here ---
I've either got to can them or use them ---
i vote for this....
Ingredients
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
6 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
3/4 teaspoon salt
1 Pie Crust
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples (8 to 10)
1 cup granulated sugar
1 cup craisins
1 teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees.
Make crumb topping: In a medium bowl,
combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt.
Work with fingers until large clumps form; freeze.
On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, craisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine.
Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
Bake 45 minutes, then sprinkle apple filling with crumb topping.
Continue to bake until golden and bubbling, 30 to 45 minutes more.
Cool at least 6 hours before serving.
Pie Crust -- ( I JUST USE THE STORE BOUGHT FREEZER KIND...)
Makes 1 single crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 to 4 tablespoons ice water
Directions
In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.
Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)
