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Autumn Apple Crisp




Source of Recipe


King Arthur Flour


List of Ingredients




Crust
2 cups King Arthur Pie & Pastry Blend
2 teaspoons Lora Brody Dough Relaxer(tm)
1 teaspoon salt (extra-fine is best)
1/2 cup (1 stick) cold butter
3 tablespoons vegetable shortening
3 to 4 tablespoons cold water

Filling
2 to 3 pounds peeled and sliced apples (about 8 cups)
1 package King Arthur Fruit Crisp Mix

Topping
1 package King Arthur Streusel Topping Mix (included with Fruit Crisp Mix)
4 tablespoons butter, melted
2 to 3 tablespoons water


Recipe



Crust: In a medium-sized mixing bowl, whisk together the flour, dough relaxer and salt. Using a pastry blender, pastry fork, your fingers, or a mixer, cut in the cold butter and shortening. Add the water and mix just until the pastry holds together. Press it into a disk, wrap it in plastic wrap, and chill it for 30 minutes.

Filling: In a medium-sized mixing bowl, toss together the apples and the Fruit Crisp Mix. Set aside.

Topping: Combine the Streusel Topping Mix with the melted butter, then sprinkle with the water and toss gently till the mixture becomes crumbly. Set aside.

Assembly: Roll the crust into a 1/4-inch thick circle, approximately 14 inches in diameter. Note: If you want to decorate the edges of the pie with pastry leaves, first set aside a piece of dough about the size of a golf ball. Fit the crust into a 9-inch deep-dish pie pan, crimping the edges. Spoon in the apple filling, and sprinkle with the prepared streusel topping. If desired, roll out the reserved dough and cut it to shape with pastry leaf cutters, then decorate the edge of the crisp with the leaves....

Bake the crisp in a preheated 425°F oven for 15 minutes, then lower the oven heat to 375°F and continue baking for 30 to 40 minutes, or until the crust is brown and the filling is bubbly. Cover the edges of the crust with a pie crust shield if they appear to be browning too quickly. The crisp is done when the juices boil clear and the apples feel tender. Remove the crisp from the oven, and cool it to lukewarm on a wire rack. Yield: One deep-dish crisp, about 12 servings.