Page 156 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the crust
1

. Preheat the oven to 350°F (175°C). Roll the dough into a rough 11-
inch (28-cm) round and use it to line a 9-inch (23-cm) pie pan.
Dock the bottom of the crust, and freeze it for 20 minutes.

2
. Line the crust with parchment and fill it with pie weights or dried
beans. Bake it for 15 minutes. Remove the parchment and pie
weights and bake it for about 10 minutes more—just until the raw-
dough sheen is gone, but before there is any browning.

Procedure for the crumble

In a large bowl, stir together the butter, both sugars, salt, and flour.
Keep working the crumbs with your spoon or your fingers until the
butter is absorbed and the mixture forms clumps.

Procedure for the filling
In a large bowl, toss the apple slices in the lemon juice and zest. In
another bowl, whisk together the brown sugar, flour, and cinnamon.

Sprinkle the mixture on top of the apples and toss.

Assembly
1
. Spoon the filling into the crust, then sprinkle the crumble in an even
layer on top.

2
. Bake the pie for 45 minutes, or until the fruit starts to bubble and
the crumble is golden brown.