Apple pie - or - apple crumble? If you can't decide what to make; give this recipe a try.<br /><br />INGREDIENTS:<br />For the Crust:<br />2½ cups (675 mL) all-purpose flour<br />1 tbsp (15 mL) granulated sugar<br />1 tsp (5 g) salt<br />1 cup (250 mL) unsalted butter, Cubed & Frozen<br />½ – ¾ cup (125 – 175 mL) ice water<br />Filling:<br />1 (9½ inch) deep dish pie crust<br />5 cups (1.25 L) apples - peeled, cored and sliced<br />½ cup (125 mL) granulated sugar<br />¾ tsp (3 mL) ground cinnamon<br />1 Tbsp (15 mL) instant tapioca<br />Topping:<br />⅓ cup (75 mL) granulated sugar<br />¾ cup (175 mL) all-purpose flour<br />6 Tbsp (90 mL)frozen cubed butter<br /><br />Method:<br />Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.<br />Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.<br /><br />Preheat oven to 400ºF (200ºC.)<br />Mix together ½ cup sugar, cinnamon, and tapioca. Mix this into the apples.<br />In a food processor pulse: ⅓ cup sugar, flour, and frozen butter until crumbly. <br />Pour apples into pie shell, and sprinkle crumble mixture over top.<br />Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
