I skipped the raisins and nuts, and subbed an equal amount of cinnamon for the nutmeg, which I'm not a fan of. I used "Butter Flaky Pie Crust," also from this site. Because hubs and I wouldn't be able to eat a whole pie before the topping became soggy, I scaled this down to three servings to make two individual pies in shallow, round ramekins. I don't normally make a crumb topped pie so this was a nice departure. This is one of the best apple pies I've tried in some time. I just had a couple of forkfuls of this so that I could review the recipe and I could quite possibly be in dessert heaven right now. Scroll through to find our best baked chicken wing recipes of all time, including baked Buffalo wings, baked teriyaki wings, baked BBQ wings, baked lemon pepper wings, and more. And you don't even need any fancy appliances to cook them because all these recipes are made in the oven for extra crispy wings that are packed with finger-licking-good flavor. Plus, how many foods come with their own convenient built-in handle? When it comes to flavors, the mighty chicken wing has something for everyone, so whether you like them spicy, cheesy, or a little bit sweet, you'll find a recipe that's just right for you on Allrecipes. Whether you're serving them as a snack at a party, an appetizer before dinner, or dinner itself, no one is able to resist this delectable finger food. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.Our 15 Best Baked Chicken Wing Recipes of All Time Are Why Napkins Were Invented Chicken wings are a real crowd-pleaser. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl.
Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Refrigerate until firm, at least 1 hour or overnight. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly.
If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl.
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