Single Crust Pastry:
1-1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces unsalted butter, cold and cut into cubes
1/4 to 1/2 cup ice water
4 cups apples (peeled and cored), cut into coarse 1-inch chunks
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 tablespoon lemon juice
1 tablespoon butter
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter
1/4 cup chopped walnuts
Confectioners' sugar (optional)
To make the crust:
In the bowl of a food processor, combine flour, salt, and sugar.
Add the butter cubes and pulse until the mixture looks like coarse cornmeal.
Add water, a little at a time, through the feed tube with the machine running.
Add water until the dough is just moist enough to hold together.
Form dough into a ball.
Flatten to a 1/2-inch thick round on a floured surface.
Roll out to a circle 1 inch larger than pie pan.
Transfer pastry to pie pan without stretching.
Turn under edges and crimp.
Refrigerate while preparing filling and topping.
To make the filling:
Combine apples, sugar, flour, cinnamon, and lemon in a bowl.
Toss lightly to mix.
Pour into pastry-lined pie pan.
Dot with butter.
Add streusel topping.
To make the streusel topping:
In a bowl, combine flour, brown sugar, and cinnamon.
Cut in butter until crumbly.
Stir in nuts.
Use your hands to form a crumb consistency.
Sprinkle evenly over apple filling.
Preheat oven to 425 degrees F.
Bake 40-45 minutes until filling bubbles near center.
Remove and cool to room temperature before serving.
Sprinkle top with confectioners' sugar before serving, if desired.
Have these supplies on hand for homemade
Roll out pie crusts to exact dimensions.
Marked with circles for pie crusts and edged
with a ruler for bread or other square or
rectangular doughs. The board is reversible to
a plain side for other projects.
Use glass pie plates for most pies; they
disperse heat well for even browning.
Because they are clear, you can check the
bottom of the crust to ensure it's thoroughly
baked before you take it out of the oven. If
you have aluminum pie plates, use them for
icebox pies with press-in crusts or those that
are baked briefly in the oven.
A non-tapered rolling pin applies pressure
evenly, so that your pie crust is of even
thickness from the center to the edges.
Throw out those pie beans and metal pie
beads. This single piece pie weight keeps
crust flat while baking. Perforations allow air
flow to prevent soggy crust and allow for even
baking. The single piece design allows for