Fall 2025 Free Cooking Class with Cara Tannenbaum
Crawford Park will be hosting another free live-streamed cooking class with professional chef, Cara Tannenbaum
November 12th, starting at 6pm
Register Here
Stay tuned for the recipes and more info to come!
The live stream is a two-hour class and starts at 6:00 – 8:00 pm
The live stream can be viewed on Crawford Park Facebook and Crawford Park Instagram
Make Ahead Apple Crumb Pie
Supplies:
Small cutting board
Paring knife
Vegetable peeler
Medium sized mixing bowl
Rolling pin
Melon baller
Ingredients:
All purpose unbleached flour
Granulated sugar
Brown sugar
2 sticks unsalted butter
1 lemon
Rolled oats ( not instant )
2 large eggs
Ground cinnamon
Baking powder
2 pounds apples suitable for baking, such as golden delicious, honey crisp, Granny Smith, or a combination
9 inch disposable aluminum pie tin
Plastic wrap
Quantities of dry ingredients are in the recipe
Pastry Dough:
2 cups (spoon and sweep) unbleached all purpose flour
1/3 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon sea salt
1 stick (8 Tablespoons) unsalted butter, cold and cut into pieces
2 large eggs, lightly beaten
• Mix flour, sugar, baking powder and salt in a medium bowl.
•Add butter cubes, and toss to coat with flour mixture.
•Using your fingertips, rub cold butter into mixture until it resembles coarse bread crumbs, you are looking to combine until no visible chunks of butter remain. The mixture should remain powdery and cool.
•Pour in beaten eggs, and using a spatula, toss until moistened and well mixed. Squeeze the mixture together until it forms a shaggy ball. Knead briefly on a clean, lightly floured surface until cohesive and smooth. Divide dough in half and flatten into two 1 inch thick disks. Wrap in plastic wrap and refrigerate until ready for use.
Apple Filling:
2 pounds tart, firm all purpose baking apples such as Golden Delicious, peeled, cored and sliced, tossed in 2 tablespoons of fresh lemon juice
1/3 cup granulated sugar
½ teaspoon ground cinnamon
¼ cup all purpose flour
•Toss all ingredients together in medium bowl, and set aside.
Crumb Topping:
1 cup light brown sugar
¾ cup old fashioned oats
¾ cup unbleached all purpose flour
1 teaspoon ground cinnamon
½ cup (one stick) unsalted butter
• Mix brown sugar, oats, flour and cinnamon in mixing bowl. Cut butter into cubes, and toss into dry ingredients. Rub butter into the dry ingredients into the mix looks crumbly. Pieces can be visible. Chill until ready for use.
To Prepare the Pie, you will need a 9 inch disposable pie pan, a little extra flour, one disk of pie dough, the prepared apple filling and the crumb topping.
•On a clean, lightly floured surface, roll one disk of the dough, rotating as you go and ensuring that it is not sticking to the surface, back and forth until the dough is in a round, about 1/8 inch thick. If the dough is difficult to handle, you can knead it a little, and re-roll if necessary. Using the rolling pin, pick up the dough and carefully position it over the pan, and drop in. Carefully push dough into the slope of the pan and allow the excess to drape over the edges.
•Trim the rough edges of the dough, and fold the overlap under itself, building an edge around the lip of the pan. Decoratively pinch the edge all the way around the pan. Chill.
•When dough is chilled in the pan, add the apple filling and scatter the crumbs over the top.
•Now, the entire pie can be double wrapped in plastic and frozen until ready to bake.
•Preheat oven to 350 degrees.
•Remove the pie from the plastic wrap. The pie can go directly from the freezer into the lower shelf of oven. Bake for about 50 to 55 minutes, until the juices bubble around the crumbs. Check after 20 minutes to make sure the crumbs are not getting too dark. If they are, cover the top loosely with foil and continue baking. You will know the pie is done when it is bubbly and golden brown.
