Sunday, May 6, 2012

Along the River......Joy!!!

My favorite time of the year is Apple Season!! So every May I think I go through withdrawal knowing the growing season is on us but I still have to wait months....until it is once again it is apple season...It's like an addiction!

This is becoming the same thing for me with Summer here in the Midwest. I was never a huge fan of the humid humid summers here. However, over the last year I have been exposed to times and events during the summer I have come to love. So now I am already imaging sitting along the river listening to music and catching up with those I enjoy spending time with. Or venturing on a daytime road trip to see what entertainment can be found. 

So what are you looking forward to this summer??? Anything I haven't heard of yet?! I hope you have a wonderful May. Join me in thinking up all the exciting things coming up this Summer which will be here before we know it and while you do.....enjoy Cinnamon Apple Pie with Currants and Crumb Topping.

Cinnamon Apple Pie with Currants and Crumb Topping
Adapted from

1 1/2 C Unbleached Flour
1 Tbsp Sugar
1/2 Tsp Salt
1/8 Tsp Baking Powder
1/2 C Unsalted Butter (chilled), cut into 1/2-inch cubes
1/4 C Ice Water
1 Tsp Apple Cider Vinegar

1 C Light Brown Sugar, packed
3 Tbsp Unbleached Flour
1 Tsp Lemon Peel, finely grated
1 1/4 Tsp Cinnamon
6 medium Granny Smith apples, peeled, halved, cored (about 8 cups)
1 C Currants
2 Tsp Vanilla

Crumb Topping:
1 C Unbleached Flour
1/2 C Light Brown Sugar, packed
1 Tsp Cinnamon
1/8 Tsp Salt
1/2 C Unsalted Butter (chilled), cut into 1/2-inch cubes

For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 C ice water and vinegar in small bowl then add to processor and pulse until moist clumps form, adding more ice water by teaspoonful if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.

For filling:
Position rack in center of oven and preheat to 375°F.

In a large bowl, mix brown sugar, flour, lemon peel, and cinnamon. Add apple slices, currants, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 30 minutes.
 For crumb topping:
While pie is baking, whisk together flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp. Be sure to cover pie crust if needed if browning too quickly, about 40 minutes. Cool pie on rack at least 2 hours.

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