The other pie that I made for the pie competition was an apple crumb pie (recipe to come later). I didn’t want to use the same pie crust as I did with the banana cream pie, but haven’t made too many pie crusts before and couldn’t exactly find what I was looking for online. I took a risk and adapted the Williams-Sonoma pie dough recipe so that it would have the cinnamon flavor I was looking for. It had the perfect flavor with the apple pie – added flavor without being overwhelming.
1 1/4 cups of all purpose flour
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 tablespoon cinnamon
8 tablespoon (1 stick) unsalted butter
3 tablespoons cold water
1. Stir together the flour, brown sugar, cinnamon, and salt.
2. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the butter is in pea size pieces. 3. Add the water and mix with a fork just until the dough pulls together.
4. Transfer the dough to a work surface, pat into a ball and flatten into a disk.
5. Flour the work surface and the rolling pin. Starting in the center, roll the dough out to each side to flatten.
6. Once there is enough dough to fill a 9 inch pan, transfer the dough into the pan.
7. Cover the crust and freeze the pie crust until it’s ready to use.
8. Let the crust sit out for about 30 minutes before adding any filling. Bake the pie per recipe.