Houston Recipes: Apple Pie from Fluff Bake Bar's Rebecca Masson - Houston Chronicle

arome.indah.link

If Houston had a sugar fairy, it would surely be Rebecca Masson. In fact, that’s the pastry chef’s nickname.

For years before she opened her first bakery, Fluff Bake Bar, in Midtown in 2015, Masson was a sweet presence on the Houston dining scene, known for her addictive cookies, cakes, brownies and bars. Her reputation as one of the city’s best bakers was cemented in 2011, when she competed on Bravo’s “Top Chef: Just Desserts.”

Today, Masson has a new shop in the Heights called Fluff. And Masson is still waving her sugar wand. Here’s her recipe for apple pie (with a buttery crumble topping), which she makes during the holiday season using pink-tinted Mountain Rose apples. It’s also good using Granny Smiths.

CRUST

1 ½ cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cubed and chilled

¼ cup ice water

2 teaspoons distilled white vinegar

TOPPING

1 ½ cups all-purpose flour

1 cup old-fashioned rolled oats

1 cup packed dark-brown sugar

Pinch kosher salt

2 sticks cold unsalted butter, cubed

FILLING

3 pounds Mountain Rose or Granny Smith apples, peeled, cored and cut into 1/3-inch-thick wedges

3 tablespoons all-purpose flour

½ cup granulated sugar

1 ½ tablespoons fresh lemon juice

1 ½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

Instructions:

To make the crust:

pulse the flour with the granulated sugar and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Sprinkle the ice water and vinegar on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up any crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

Preheat the oven to 400 degrees. On a floured work surface, roll out the dough to a 14-inch round, a scant ¼-inch thick. Ease the dough into a 9-inch deep-dish glass pie plate and trim the overhang to 2 inches. Fold the overhanging dough under itself to form a ½-inch-high rim; crimp decoratively. Freeze the crust for 15 minutes.

Meanwhile, make the topping:

In a stand mixer fitted with the paddle, mix the flour with the oats, brown sugar and salt at low speed. With the machine at medium speed, gradually beat in the butter. Transfer to a bowl and press into clumps. Cover and refrigerate until firm, about 15 minutes.

To make the filling:

More Information

Fluff Bake Bar 1701 W. 15th ★ 713-522-1900 ★fluffbakebar.com

In a large bowl, toss the apples with the flour, sugar, lemon juice, cinnamon, cloves, nutmeg and salt. Spread the apple mixture in the crust and set the pie on a large rimmed baking sheet. Bake the pie for about 25 minutes, until the crust is just starting to brown.

Remove the pie from the oven and gently pack the crumb topping onto the apples. Bake for 30 minutes longer, until the topping is golden and the pie is just starting to bubble. Let cool completely on a rack before serving.

Makes 1 9-inch pie

From Rebecca Masson, Fluff Bake Bar

The Link Lonk


November 01, 2020 at 03:30AM
https://ift.tt/3jFu6Wo

Houston Recipes: Apple Pie from Fluff Bake Bar's Rebecca Masson - Houston Chronicle

https://ift.tt/2CPpHAw
Pie