|
1
|
DIRECTIONS -- Pie Dough
|
|
2
|
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
|
|
3
|
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
|
|
4
|
Roll out dough, and line ramekins. Fill with desired filling and bake.
|
|
5
|
DIRECTIONS -- Pie Filling
|
|
6
|
In a large bowl, toss the apples with the sugar-flour-spice mixture.
|
|
7
|
Transfer the filling to a pastry-lined ramekins. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake.
|
|
8
|
DIRECTIONS -- Crumb Topping
|
|
9
|
In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly.
|
|
10
|
DIRECTIONS -- Baking
|
|
11
|
Line ramekins with pie dough, fill with filling, and then top with crumb topping
|
|
12
|
Place cookie sheet in oven and pre-heat to 375°
|
|
13
|
Bake for approximately 35-45 minutes or until bubbly and the topping is golden brown and crisp.
|
|
14
|
Remove from oven and place on a wire rack to cool for at least 15 minutes before serving.
|